Braised Short Beef Ribs
|Bone in beef short ribs||4 Pound|
|Carrots||3 Large, peeled and quartered|
|Yellow onion||1 Large, sliced|
|Stalks celery||3 , cut into 1 inch pieces|
|Garlic||4 Clove (20 gm), peeled and smashed|
|Chopped celery leaves||1 Tablespoon|
|Beef stock||4 Cup (64 tbs)|
|Red wine||2 Cup (32 tbs)|
|Olive oil||2 Teaspoon|
Preheat oven to 350 degrees.
Rinse and pat dry ribs.
Heat a large Dutch oven or ovenproof braising pan. Add olive oil.
Season ribs generously with salt and pepper.
Brown ribs evenly on all sides, making sure not to crowd pan.
Remove browned ribs and discard excess fat.
Add onions, celery and carrots to pan.
Cook, stirring occasionally for 4 to 5 minutes, until veggies start browning.
Pour a little beef stock into pan and deglaze it, making sure to
remove all the yummy brown parts that stuck to the bottom.
Add the thyme and celery leaves. Cook for 2 to 3 minutes,
Add the rest of the broth and the wine.
Bring pot to a boil. Cover and place in oven.
Cook for 2 to 3 hours until meat is falling off of bones.
Serve with mashed potatoes.
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Calories 1994 Calories from Fat 1506
% Daily Value*
Total Fat 167 g257.5%
Saturated Fat 72.1 g360.4%
Trans Fat 0 g
Cholesterol 344 mg114.7%
Sodium 866.8 mg36.1%
Total Carbohydrates 24 g8.1%
Dietary Fiber 4.4 g17.4%
Sugars 4.5 g
Protein 71 g141.2%
Vitamin A 185.4% Vitamin C 15%
Calcium 10.8% Iron 29.6%
*Based on a 2000 Calorie diet