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Braised Shortribs

Food Network Canada
YIELDS
4 servings
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Ingredients

2
lb(s) of beef short ribs, in 1 ¾-inch lengths
2
Tbsp of vegetable oil
1
cup coarsely chopped onions
1
cup coarsely chopped carrots
6
clove of garlic, peeled and crushed
1
cup of ruby port
1
cup of dry red wine
6
cup of veal or beef stock
8
sprig of fresh thyme
8
sprig of fresh sage
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Directions

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Trim off and discard excess fat from short ribs. Sprinkle both sides with salt and freshly ground white pepper.

Step 3

Heat vegetable oil in a couple of large fry pans on medium-high heat. Sear ribs for 5 to 7 minutes, or until brown on all sides. Transfer to a plate and set aside. Pour off all but 1 tablespoon fat and decrease the heat to medium. Add onions and carrots; cook for about 4 minutes or until caramelized. Remove from pan. Add port and wine; stir to deglaze the bottom of the pan. Add stock, thyme, sage, browned ribs, caramelized onions and carrots to a large roasting pan. Add port and wine. Cover the top of the roasting pan with aluminum foil and with a small knife pierce 6 holes in foil to allow steam to escape.
Place the roasting pan in the oven and bake, turning meat occasionally, for 3 to 4 hours, or until meat is falling off the bone. Remove from the oven and allow short ribs to cool in liquid for 1 hour. Take meat off bones. Discard bones and keep meat warm.

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