16 January 2015 Braised Beef Short Ribs

Braised Beef Short Ribs

January 16, 2015 By
Short Ribs

Short Ribs After 4-Hour Braise

It’s winter and on cold days like these, I crave slow braises and roasts. Today, I saw nice looking short ribs at the store so opted for this flavorful, slow and low braised dish for supper.

Serve these beauties with mashed potatoes and a couple vegetables and please your guests like there’s no tomorrow.

Ingredients:

  • ¼ cup vegetable oil
  • 1 tsp. each salt and pepper
  • 6 large short ribs, trimmed of excess fat
  • 6 Tbsp. flour, for dredging
  • 10 large cipollini onions, peeled and trimmed
  • 1 pound Cremini mushrooms, sliced
  • 2 Tbsp. tomato paste
  • 2 bay leaves
  • 1 Tbsp. fresh thyme
  • 4 cups Cabernet Sauvignon
  • 48 ounces beef broth
  • Zest of one lime (optional)
Onions and Mushrooms

Onions and Mushrooms

Directions:

  1. Preheat oven to 325 degrees.
  2. Warm the oil in an extra-large Dutch oven over high heat.
  3. Rub the salt and pepper all over the short ribs then dust with flour.
  4. Sear the ribs in the hot oil until browned, about 3 minutes on each side. You’ll likely need to sear the beef in two batches unless you have a giant Dutch oven. Transfer the ribs to a plate.
  5. Lower the heat to medium-high and add the onions, cook for 5 minutes until slightly-charred, stirring occasionally. Add the mushrooms and continue cooking for another 5 minutes. Add the tomato paste and cook for a minute. Add the wine and broth and scrape all the brown bits that have formed on the bottom of the pot. Add the beef, bay leaves and thyme. Cover tightly and place in the oven to braise for 4-6 hours.
  6. At this point, you can serve the short ribs or the pot can be cooled completely and refrigerate overnight. To reheat, an hour prior to serving, preheat oven to 350 degrees. Scrape off the fat that’s formed on the surface of the short ribs and discard. Warm the ribs in the oven for about an hour, basting the meat with the sauce every 15 minutes.
  7. Finely grate some lime zest, on the final dish before serving, if using.

Makes 10 servings.

Cheers,

Veronique

Filed Under: American, Beef, Entrees, Mushrooms, Slow Cooker Tagged With: , ,
26 October 2010 Slow Cooker Beef Short Ribs for the Non-Cook

Slow Cooker Beef Short Ribs for the Non-Cook

October 26, 2010 By
Beef Short Ribs

Beef Short Ribs

This comforting dish is one that even self-proclaimed non-cooks can whip up for company.   The tender beef with its rich sauce are best served over mashed potatoes.

Ingredients:

  • 1 large Spanish onion, sliced into medium rings
  • 4lb boneless beef short ribs
  • 1 pound button or cremini mushrooms, sliced
  • 1 tsp each – salt, pepper
  • 1/2 tsp each – onion powder, garlic powder, ground thyme
  • 2 bay leaves
  • 1 cup red wine, preferably Cabernet Sauvignon
  • 1 14-ounce can low sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbs flour
  • 1 tbs butter, softened

Instructions:

  1. Place the onion rings in an even layer in a 7-quart slow cooker (crock pot).
  2. Place short ribs over the onions, ideally in a single layer.
  3. Add the mushrooms to the slow cooker, over the beef.
  4. In a small bowl, combine the salt and pepper and all the spices.  Sprinkle over the meat.
  5. Pour the wine, broth and Worcestershire sauce around the beef.
  6. Cook on LOW for 9-10 hours, then carefully remove the beef from slow cooker onto a platter.
  7. Turn the slow cooker to HIGH and bring cooking liquid to a simmer.  Using a ladle, remove the oily layer of fat from the cooking liquid and discard.
  8. Combine softened butter and flour to form a paste in a small bowl.  Add to liquid in the slow cooker and whisk to form a slightly thickened sauce, about 5 minutes.  Return the beef to the slow cooker to warm up, then serve making sure to discard of the bay leaves.

6 Servings.

Notes: For maximum flavor, sprinkle 1/2 cup all-purpose flour over the uncooked beef then brown the beef in batches in vegetable oil in a sauté pan prior to adding to the slow cooker.  For an interesting twist, add a cup of baby carrots over the onions before cooking.

Filed Under: American, Beef, Entrees, Slow Cooker Tagged With: , , ,