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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Braised Beef Short Ribs Recipe

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This recipe for Braised Beef Short Ribs is from The Waters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbs. olive oil
3 3/4 lb. bone-in beef short ribs (6 to 8 pieces)
Kosher salt and freshly ground pepper, to taste
1 cup all-purpose flour
1 celery stalk, cut into 1/4-inch dice
2 carrots, cut into 1/4-inch dice
3/4 cup finely diced shallot
1 Tbs. minced garlic
3 Tbs. tomato paste
3/4 tsp. crushed Aleppo chili
1 bay leaf
1 tsp. chopped fresh thyme
1/2 cup beef broth
3/4 cup red wine
1 Tbs. finely chopped fresh flat-leaf parsley
Mashed potatoes for serving (see related recipe at left)
Directions:
Directions:
Season the flour with salt and pepper to taste.

Season the short ribs on all sides with salt and pepper. Dredge the ribs in the flour until evenly coated, shaking off the excess. Add half of the ribs to the tagine and sear until well browned on all sides, about 10 minutes total; transfer to a plate. Repeat with 1 Tbs. of the olive oil and the remaining ribs.

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the celery, carrots and shallot and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the bay leaf, thyme, broth, wine, salt and pepper and bring to a simmer. Return the ribs to the pot. Reduce the heat to medium-low, cover and cook, turning the ribs occasionally, until the meat is tender, 4 1/2 to 5 hours.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min

 

 

 

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