Braised Beef Short Ribs

From Rosie Magazine

Braised Beef Short Ribs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    3" meaty beef short ribs about 4lbs

  • ½

    tsp each salt and pepper

  • 2

    tbs vegetable oil

  • 1

    large onion, chopped

  • 6

    cloves garlic, coarsely chopped

  • 2

    tsp dried rosemary

  • 1

    cup dry red wine

  • 1

    14oz can beef broth

  • 1

    tbs tomato paste

  • ½

    cup water

  • 1

    tbs worcestershire sauce

  • 2

    tbs fresh chopped parsley

Directions

Preheat oven to 375F. Season short ribs with salt and pepper. In a large skillet, heat oil over high heat. Brown ribs in batched, 10-12 minutes per batch. Remove to plate. Add onion, galic, rosemary to skillet; cook over medium-high heat 5-6 minutes, until onions are translucent. Spread onion mix in a 14x9 roasting pan. Place ribs, meat side up, on top. Pour wine into skillet. Bring to a boil; boil 4 minutes, until reduced by half. Whisk in broth and tomato paste; return to boil. Pour over ribs. Cover roasting pan tightly with heavy duty foil. Braise in oven 2 hours, until beef is fork-tender and falling off bones. Uncover; remove beef from bones with tongs; place on platter; cover with foil to keep warm. Discard bones. Pour onion mix from roasting pan into a 1qt bowl. Skim off fat from surface and discard. Transfer onion mix to a food processor or blender; puree until smooth. Transfer puree to a small saucepan; add water and worcestershire, heat through. Place in bowls with creamy polenta , top with ribs, spoon sauce over ribs, and sprinkle with parsley.


Nutrition

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