This is how I make slow-cooked braised boneless short ribs recipe
Short ribs of beef | 3 Pound (((Boneless))) | |
All purpose seasoning | 3 Tablespoon (((Grand Diamond))) | |
All purpose flour | 1 Cup (16 tbs) | |
Extra virgin olive oil | 3 Tablespoon | |
Onion | 1 Medium , slice | |
Garlic | 3 Clove (15 gm) , mince | |
Shiraz | cabernet sauvignon wine | |
Cabernet sauvignon wine | 1/2 Cup (8 tbs) | |
Beef broth | 2 Cup (32 tbs) | |
Worcestershire | 1 Tablespoon | |
Rosemary sprig | 1 Small | |
Cooked rice | 1 Cup (16 tbs) |
GETTING READY
1. Preheat oven to 375 degrees.
2. Pat dry the short ribs with a paper towel, and place in a bowl.
3. Season the ribs with Grand Diamond All Purpose Seasoning.
4. Sprinkle the flour over the ribs, lightly coat each rib and shake off any excess flour and set aside on a plate.
MAKING
5. Preheat a large skillet over medium-high heat for 3 to 4 minutes.
6. Pour in the olive oil and allow it heat up, Brown the floured ribs in the pan for 2-3 minutes on each side.
7. Once the ribs are done remove and let it rest.
8. In the same skillet, sauté the onions for 2 to 3 minutes, then add the garlic and sauté for about 1 minute.
9. Pour the wine into the skillet and stir, scraping up the bottom of the pan.
10. Reduce the wine by half for about 10 minutes over medium-high heat.
11. Add the beef broth and Worcestershire and stir well.
12. Place the ribs and the rosemary sprig into the sauce, cover with a lid, and bake at 375 degrees for 2 to 2½ hours.
SERVING
13. Serve with flavored rice or mashed potatoes.
Serving size
Calories 2143Calories from Fat 1494
% Daily Value*
Total Fat 168 g258.5%
Saturated Fat 65 g325%
Trans Fat 0 g
Cholesterol
Sodium 2929 mg122.04%
Total Carbohydrates 56 g18.7%
Dietary Fiber 3 g12%
Sugars 3 g
Protein 94 g188%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet