Braised Short Ribs
2014-05-27 08:58:58
Serves 4
Welcome in the summer entertaining months with delicious braised short ribs and garnished with your choice of chimichurri and halved cherry tomatoes.
Ingredients
- 6 lbs boneless short ribs
- 1 chopped Spanish onion
- 2 chopped celery hearts
- 2 chopped carrots 4 garlic cloves 2 cups tomato paste
- 3 cups merlot wine
- 2 cups beef stock 4 oz fresh thyme
- 2 whole bay leaves
- 1 oz kosher salt
- 1 oz ground black pepepr
- 1 cup olive oil
Instructions
- • Preheat oven to 375 degress Fahrenheit
- • Season each short rib with salt and pepper and set aside
- • In a large pan, add in 1/2 cup olive oil and put on high heat until oil is hot
- • Add in carrots, onions, celery, garlic and tomato paste and cook until tender
- • Once vegetables are tender, remove from pan and set aside
- • Heat remaining oil and sear ribs for 3 minutes on each side
- • Once seared evenly, place ribs and cooked vegetables into a deep oven-safe pot
- • Pour in merlot and beef stock, add bay leaves and sprinkle with thyme, then cover with a lid or aluminum foil
- • Place entire pot in oven and cook for 3 hours, checking periodically
- • Remove lid or aluminum foil for the last 20 minutes
- • Remove pot from oven and let rest for 10 minutes
- • Ribs should be fork-tender but not falling apart–serve with chimichurri and fresh cherry tomatoes
Notes
- Look for chimichurri in the marinades aisle of your local grocer.
- Nutritional Information
- Calories (kcal) 566
- Fat (g) 53
- Carbohydrates (g) 13.5
- Dietary Fiber (g) 2.7
- Total Sugars (g) 7.2
- Protein (g) 48.2
- Sodium (mg) 136.5
Health Journal https://www.thehealthjournals.com/