Beef Short Ribs

These Short Ribs are perfect for any night of the week and the left overs are even better the next day!

Beef Short Ribs
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Ingredients
  1. 2 tablespoons canola oil
  2. 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
  3. Kosher salt and freshly ground pepper
  4. 1 large onion, finely chopped
  5. 2 carrots, sliced
  6. 3 celery ribs, sliced
  7. 3 garlic cloves, thickly sliced
  8. One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
  9. 4 thyme sprigs
  10. 3 cups chicken stock
Instructions
  1. Season the ribs with salt and pepper. Heat Oil in a large dutch oven. Add them to the skillet and brown on all sides. Transfer to a bowl and set aside.
  2. Add the onion, carrots, celery and garlic to the skillet and cook over low heat until softened. Add the wine and thyme sprigs and turn up the heat to high and boil for 1 minute. Pour over the ribs and let cool.
  3. Preheat the oven to 350°F. place ribs back into dutch oven. Add the chicken stock and bring to a boil. Cover and cook for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 30 minutes longer. Turn the ribs over half way through.
  4. Remove ribs from dutch oven, cover and keep warm. Strain the sauce and place in a saucepan and keep warm over a low heat. Transfer the meat to plates, spoon the sauce on top and serve with Chef Stuarts perfect mash.
Chef Stuart O'Keeffe http://chefstuart.com/

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