Braised Short Ribs
Goes great with creamy mashed potatoes and buttery cornbread.
Blue Ribbon Recipe
These ribs are oh-so tasty and tender... and I credit that to this great cooking method. The Crew and I couldn't find boneless ribs on our grocery run (like Cindy suggests), but preparing them with ribs in worked just fine. Enjoy! The Test Kitchen
1 1/2 lbboneless short ribs
1/2 colive oil (enough to brown all ribs and saute veggies)
1 1/2 conion (chopped)
2 largecarrots chopped
2 largebell peppers (green and red)
3 clovegarlic (finely chopped)
1 bottlered wine (merlot or cabernet)
2 Tbsptomato paste
6 cbeef stock
·salt and pepper to taste
How to Make Braised Short Ribs
- Place into a preheated 400 degree oven and bake for 2 -2 1/2 hours until meat is tender. Remove ribs and skim some of the fat from the top. Cook the vegetables and sauce at a slow simmer for about 20 minutes, until it starts to thicken. Add ribs back to pot to heat through.
HINT: If you prefer a thicker sauce, you can combine a tbsp of cornstarch with 1/4 cup water and add to the broth before adding the ribs. It will thicken considerably.
HINT: Beef bouillon can be added along with beef stock if desired, but if used, cut back on salt.