Braised Beef Short Ribs
serves 2-4
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3 pounds beef short ribs, trimmed of excess fat
1 tablespoon chopped fresh rosemary (for the meat) + 1 teaspoon (for the vegetables)
1 tablespoon olive oil
2 large leeks, white and light green parts only, chopped
2 medium carrots, chopped
3 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup red wine
3 bay leaves
prep: 30 minutes
total: 3 hours
Dutch oven
tongs
1. Preheat oven to 350F and put the rack in the middle position. Dry the short ribs with paper towel. Season them generously with salt, pepper and rosemary. Prep the rest of the ingredients.
2. Heat the olive oil in a Dutch oven over medium-high heat. When it's hot and shimmering, add the ribs. Leave them alone to develop a brown crust, 3-5 minutes. Turn them and brown on the other side, another 3-5 minutes. Remove the ribs to a plate.
3. Reduce the heat to medium and stir the leeks, carrots and garlic into the Dutch oven. Season the vegetables with a light sprinkling of salt and pepper and the remaining rosemary. Cook until the vegetables soften, 4-6 minutes.
4. Pour in the broth and wine. Bring to a boil and add short ribs and bay leaves to the pot. Cover the Dutch oven and transfer it to oven. Braise in the oven until the ribs are tender, 1 1/2 to 2 hours.
5. Remove the ribs from the Dutch oven. (Optional step: to get a crisp, brown crust, put ribs on a baking sheet and cook in the oven at 450F for 10 minutes.) Put the Dutch oven on the stove over medium-hight heat and skim off any excess fat that has risen to the surface. Remove the bay leaves. Reduce the sauce until it reaches a thick consistency.
6. Place the ribs back in the sauce and coat before serving.
2. Heat the olive oil in a Dutch oven over medium-high heat. When it's hot and shimmering, add the ribs. Leave them alone to develop a brown crust, 3-5 minutes. Turn them and brown on the other side, another 3-5 minutes. Remove the ribs to a plate.
3. Reduce the heat to medium and stir the leeks, carrots and garlic into the Dutch oven. Season the vegetables with a light sprinkling of salt and pepper and the remaining rosemary. Cook until the vegetables soften, 4-6 minutes.
4. Pour in the broth and wine. Bring to a boil and add short ribs and bay leaves to the pot. Cover the Dutch oven and transfer it to oven. Braise in the oven until the ribs are tender, 1 1/2 to 2 hours.
5. Remove the ribs from the Dutch oven. (Optional step: to get a crisp, brown crust, put ribs on a baking sheet and cook in the oven at 450F for 10 minutes.) Put the Dutch oven on the stove over medium-hight heat and skim off any excess fat that has risen to the surface. Remove the bay leaves. Reduce the sauce until it reaches a thick consistency.
6. Place the ribs back in the sauce and coat before serving.
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