Easy Braised Short Ribs
serves 4
Use leftover ribs and broth to make onion soup, braised beef chili and chicken livers in red wine sauce.
This recipe is part of Andrew Schloss' Sunday Dinners.
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
1/2 teaspoon salt
1 pinch oregano
6 pounds beef short ribs
1 tablespoon vegetable oil
1 onion, chopped
1 carrot, peeled and diced
1 celery rib, trimmed and diced
1 tablespoon flour
1 teaspoon dried thyme
4 cups water
1 cup salt-free vegetable cocktail juice
2 tablespoons red wine vinegar
1 bay leaf
prep: 20 minutes
total: 2 hours 20 minutes
broiler or grill
large saucepan or small soup pot (with lid)
1. Mix the chili powder with the paprika, salt and oregano. Rub into all of the surfaces of the shortribs. Broil or grill the ribs 4 inches from a high fire for 4 minutes per side, until browned.
2. In a large sauce pan or small soup pot, heat the oil over medium heat. Add the onion and cook until softened, about 2 minutes. Cook the carrot and celery and cook for another 4 minutes, stirring frequently, until lightly browned. Add the flour and cook another 3 minutes, stirring constantly.
3. Add the thyme, bay leaf, water, vegetable juice, a sprinkling of salt and pepper to taste and vinegar.
4. Place the short ribs in the liquid and cover. Simmer until ribs are fork-tender, about 2 hours. Serve ribs moistened with a spoonful of broth.
