Wednesday, September 20, 2017

Braised Beef Short Ribs

It's getting cooler here which means we're moving from a lot of grilling outside to braising inside. Like these Braised Short Ribs, which we made quite some time ago. The recipe is from Cover & Bake, but we didn't make the Bacon, Parsnip, and Pearl Onion Garnish.
Beautiful short ribs, before and after browning.
These don't brown in the Dutch oven on the stove top. Instead, they are browned in a roasting pan in the oven for quite some time. Then the roasting pan is deglazed with the red wine.
The short ribs after much browning in the roasting pan:
Finally, the Dutch oven part! Sauteing the carrots, celery, onions, adding the flour, stirring in the wine plus chicken stock, tomatoes, rosemary, thyme, bay leaves, tomatoes, tomato paste.
The braising liquid:
The short ribs, after they braised in the oven for 2-2.5 hours:
So tender - the meat meat cleanly pulled away from the bones.
We pulled the meat from the bones, mixed it into the sauce, kept the braising veggies in the sauce, and served it atop rice. A little different from the official recipe, but just as tasty.
This meal is definitely time consuming, but it doesn't involve a lot of active time. I think if I add up all the cooking times listed in the recipe, it's 4 hours, plus the ingredient prep and making the braising sauce (which can be done while the ribs are browning in the oven).

It's worth the effort and time. Delicious comfort food on fall and winter nights.

Recipe here.

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