Braised Short Ribs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 Beef Short ribs
1/4 c. flour
6 thin sliced bacon, diced
2 Tbsp. olive oil
3 carrots, diced
2 shallots, diced
1 med. onion, diced
4 c. beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary (or dried)
1/4-1/2 c. red wine
Kosher salt
black pepper
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Directions: |
Directions:Salt and pepper the ribs, dredge in flour to coat. In a large Dutch oven cook the bacon until crispy. Remove from the pan and drain on paper towel. Set aside. Add olive oil to the bacon drippings and raise the heat to high. Brown the ribs on all sides. Remove ribs and set them aside. Lower the heat to medium and add the veggie to the pan. Cook for 2 minutes. Deglaze the pan by splashing in the red wine and scrape the bottom of the pan to loosen all the browned goodies. Add the broth, 1 tsp. salt and pepper to taste. Bring to boil, add more salt and pepper if needed. Add the ribs back to the pan and submerge if possible, add more broth if needed. Add back the cooked bacon. Cover and cook at 325º for 2-2 1/2 hours, or until fork tender. Remove from oven and let set covered for at least 20 minutes. Skim the fat off the top of the liquid. Serve over mashed potatoes. |
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Notes: |
Personal
Notes: This is the standard oven recipe. For all of our electric Crockpot friends, you can do this in less then half the time.
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