Red Wine Braised Beef Short Ribs

Cold weather and comfort food just go together for me. That said, I spend the bulk of the Winter months eating food that sticks to my bones. One recipe, I tend to make over and and over, are short ribs.  Short ribs are cut from the chuck portion of the cattle resulting in a flavorful, well marbled piece of beef. Braising them in the oven creates a tender, indulgent meal. Grab my recipe for them below. Pair them with your favorite veggie and potato for a complete, stick to your ribs meal.

Tender Beef Short Ribs
A tender recipe to comfort your belly.
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9819 calories
87 g
3359 g
398 g
1260 g
141 g
6251 g
7218 g
37 g
2 g
229 g
Nutrition Facts
Serving Size
6251g
Amount Per Serving
Calories 9819
Calories from Fat 3592
% Daily Value *
Total Fat 398g
613%
Saturated Fat 141g
703%
Trans Fat 2g
Polyunsaturated Fat 63g
Monounsaturated Fat 166g
Cholesterol 3359mg
1120%
Sodium 7218mg
301%
Total Carbohydrates 87g
29%
Dietary Fiber 9g
34%
Sugars 37g
Protein 1260g
Vitamin A
499%
Vitamin C
69%
Calcium
95%
Iron
320%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5-6 beef short ribs
  2. 3 cups beef stock
  3. 3 cups red wine
  4. 1/2 cup Worcestershire sauce
  5. 2 large carrots, diced
  6. 1 large onion, diced
  7. 2 celery stalks, diced
  8. 1/2 tablespoon minced garlic
  9. Kosher Salt
  10. Pepper
  11. Grapeseed or olive oil
Instructions
  1. Preheat oven to 375 degrees
  2. Season short ribs liberally with kosher salt and pepper
  3. In large pot or Dutch oven, cover bottom of pan with grapeseed or olive oil.
  4. Reduce to medium heat.
  5. Add the short ribs to pot; brown on all sides. Remove ribs from pot and set aside
  6. Add onions, carrots, and celery to pot and cook until translucent, approximately 2-3 minutes
  7. Add garlic and cook until fragrant, approximately 1 minute
  8. Pour red wine and Worcestershire sauce to pot, scraping up juice bits of flavor from the bottom
  9. Add beef stock and stir to combine
  10. Add the browned short ribs back to the pot, making sure they are submerged in the cook liquid. (If not, add more beef stock.)
  11. Cover and cook for two hours at 375 degrees
  12. At the end of the two hours, reduce the heat to 325 degrees, then cook an additional hour
  13. Remove ribs from cooking liquid. They should be fork tender.
  14. Skim the fat from the remaining cooking liquid.
  15. Cook on the stove top over medium heat for 15 minutes.
  16. Serve the reduced sauce as gravy with the short ribs.
beta
calories
9819
fat
398g
protein
1260g
carbs
87g
more
Indianapolis Moms Blog http://www.citymomsblog.com/

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