Braised Short Ribs

June 1, 2014
1 min read
Braised Short Ribs
Serves 4
Welcome in the summer entertaining months with delicious braised short ribs and garnished with your choice of chimichurri and halved cherry tomatoes.
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Ingredients
  1. 6 lbs boneless short ribs
  2. 1 chopped Spanish onion
  3. 2 chopped celery hearts
  4. 2 chopped carrots
4 garlic cloves 
2 cups tomato paste
  5. 3 cups merlot wine
  6. 2 cups beef stock
4 oz fresh thyme
  7. 2 whole bay leaves
  8. 1 oz kosher salt
  9. 1 oz ground black pepepr
  10. 1 cup olive oil
Instructions
  1. • Preheat oven to 375 degress Fahrenheit
  2. • Season each short rib with salt and pepper and set aside
  3. • In a large pan, add in 1/2 cup olive oil and put on high heat until oil is hot
  4. • Add in carrots, onions, celery, garlic and tomato paste and cook until tender
  5. • Once vegetables are tender, remove from pan and set aside
  6. • Heat remaining oil and sear ribs for 3 minutes on each side
  7. • Once seared evenly, place ribs and cooked vegetables into a deep oven-safe pot
  8. • Pour in merlot and beef stock, add bay leaves and sprinkle with thyme, then cover with a lid or aluminum foil
  9. • Place entire pot in oven and cook for 3 hours, checking periodically
  10. • Remove lid or aluminum foil for the last 20 minutes
  11. • Remove pot from oven and let rest for 10 minutes
  12. • Ribs should be fork-tender but not falling apart–serve with chimichurri and fresh cherry tomatoes
Notes
  1. Look for chimichurri in the marinades aisle of your local grocer.
  2. Nutritional Information
  3. Calories (kcal) 566
  4. Fat (g) 53
  5. Carbohydrates (g) 13.5
  6. Dietary Fiber (g) 2.7
  7. Total Sugars (g) 7.2
  8. Protein (g) 48.2
  9. Sodium (mg) 136.5
Health Journal https://www.thehealthjournals.com/

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