BRAISED SHORT RIBS

[[ recipeID=recipe-7kfy4mk5c, title=Braised Short Ribs ]]

Braised Short Ribs

Servings: 4

Keywords: beef

  • Prep Time: 10 mins
  • Cook Time: 4 hours 0 mins
  • Total Time: 4 hours 10 mins

Ingredients

  • 2 lbs. beef short ribs
  • 2 cups chopped yellow onion
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 4 cloves garlic – thinly slivered
  • 1 cup red wine
  • 1 cup low-sodium beef broth
  • 4 sprigs (about 6 inches) fresh rosemary
  • 4 sprigs (about 6 inches) fresh thyme
  • 1 14.5 oz. can diced tomatoes
  • 1 tablespoon olive oil
  • Instructions

    1. Remove as much visible fat from the short ribs and cut into 2 inch cubes. Heat one tablespoon of oil over medium high heat and brown the meat. Add wine to the skillet and scrape the brown bits. In a slow cooker, place the meat and the remaining ingredients. Cook on high for 2 hours and then on low for about 4 hours – until the meat easily falls apart with fork. Remove the meat from the slow cooker and set aside. Using a sieve, carefully, separate the solids from the liquid, saving the liquid. Place the solids back in the pot, removing the stems from the herbs. Let the liquid settle and the remove the oil/fat layer from the top using a spoon or a turkey baster. Return the liquid to the slow cooker. Using a hand blender emulsify the mixture to desired consistency. Taste and add salt and pepper. Return the meat to the pot, heat through and serve with noodles, gnocchi, or mashed potatoes. Click for larger image

    Nutrition Facts

    Serving Size: 1

    Serving Per Recipe: 4

    Amount Per Serving
    Calories 539
    % Daily Value*
    Total Fat 30.8g 47%
    Saturated Fat 11.1g 55%
    Trans Fat 1.6g
    Sodium 402mg 16%
    Total Carbohydrate 18.7g 6%
    Dietary Fiber 4.5g 18%
    Sugars 7.5g
    Protein 51g

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Notes

    This is easy to make comfort food. If, in a hurry, one can skip browning the meat and still get very good results. The key to reducing the fat content of this dish is removing the fat layer as described. For an extra flavor, I sometimes add ¼ teaspoon of ground saffron to the liquid mixture when I emulsify it.