Braised Short Ribs With Carrots And Onions
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
White Wine (dry)3 tbsps
Garlic (minced)2 tbsps
Dijon Mustard3.75 cups
Beef Stock2 tbsps
Olive Oil1.5 cups
Carrot (finely chopped)1.5 cups
Celery (finely chopped)1.5 cups
Onion (finely chopped)5.25 cups
Chicken Stock4 tsps
Cornstarch1 cup
WaterDirections:
1
Mix wine, 1 tablespoon garlic, mustard and red pepper in large glass baking dish
2
Add short ribs; turn to coat
3
Cover and refrigerate overnight, turning occasionally
4
Preheat oven to 500°F
5
Using tongs, transfer short ribs to large roasting pan; reserve marinade
6
Sprinkle short ribs with salt and pepper
7
Roast until brown, turning once, about 30 minutes
8
Transfer short ribs to large bowl
9
Place roasting pan over 2 burners
10
Heat over medium-high heat
11
Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits
12
Pour pan juices into bowl with short ribs
13
Reduce oven temperature to 350°F
14
Heat oil in heavy large ovenproof pot over medium-high heat
15
Add carrots, celery, onions and 2 tablespoons garlic
16
Sauté until vegetables are tender, about 12 minutes
17
Add short ribs and pan juices, reserved marinade, 2 3/4 cups beef stock, chicken stock, thyme and bay leaves
18
Bring to boil
19
Cover pot and place in oven
20
Bake until ribs are tender, about 2 hours
21
Using tongs, transfer short ribs to large bowl
22
Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes
23
Strain liquid; discard solids and return liquid to pot
24
Dissolve cornstarch in 1/4 cup water
25
Whisk into cooking liquid
26
Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes
27
Season with pepper
28
Return ribs to pot
29
Simmer until heated through, 3 minutes
30
Transfer to platter
31
Garnish with thyme
32
Mix wine, 1 tablespoon garlic, mustard and red pepper in large glass baking dish
33
Add short ribs; turn to coat
34
Cover and refrigerate overnight, turning occasionally
35
Preheat oven to 500°F
36
Using tongs, transfer short ribs to large roasting pan; reserve marinade
37
Sprinkle short ribs with salt and pepper
38
Roast until brown, turning once, about 30 minutes
39
Transfer short ribs to large bowl
40
Place roasting pan over 2 burners
41
Heat over medium-high heat
42
Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits
43
Pour pan juices into bowl with short ribs
44
Reduce oven temperature to 350°F
45
Heat oil in heavy large ovenproof pot over medium-high heat
46
Add carrots, celery, onions and 2 tablespoons garlic
47
Sauté until vegetables are tender, about 12 minutes
48
Add short ribs and pan juices, reserved marinade, 2 3/4 cups beef stock, chicken stock, thyme and bay leaves
49
Bring to boil
50
Cover pot and place in oven
51
Bake until ribs are tender, about 2 hours
52
Using tongs, transfer short ribs to large bowl
53
Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes
54
Strain liquid; discard solids and return liquid to pot
55
Dissolve cornstarch in 1/4 cup water
56
Whisk into cooking liquid
57
Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes
58
Season with pepper
59
Return ribs to pot
60
Simmer until heated through, 3 minutes
61
Transfer to platter
62
Garnish with thyme