Reviews (1) Add Rating & Review 61 Ratings 5 star values: 13 4 star values: 19 3 star values: 16 2 star values: 12 1 star values: 1 Martha Stewart Member Rating: 5 stars 09/23/2013 These were incredibly delicious. I couldn't find bone in short ribs so I used boneless ones, and they were still fork tender and juicy. Also added tomato paste for some extra richness and served them with yam and parsnip puree, balsamic mushrooms, and broccolini.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 med10316_1007_brais_rib.jpg
Ingredients Ingredient Checklist 1/4 cup all-purpose flour Coarse salt and freshly ground pepper 16 (4-ounce) pieces small, thick, bone-in beef short ribs (about 4 pounds total) 1 tablespoon vegetable oil 4 carrots, cut into large chunks 2 onions, quartered 1 bottle (750 mL) dry red wine, such as Merlot 1 can (14 1/2 ounces) reduced-sodium chicken broth 4 sprigs fresh thyme 1 can (28 ounces) whole peeled tomatoes, in puree
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 med10316_1007_brais_rib.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
med10316_1007_brais_rib.jpg
med10316_1007_brais_rib.jpg
Ingredients
Ingredients
- 1/4 cup all-purpose flour Coarse salt and freshly ground pepper 16 (4-ounce) pieces small, thick, bone-in beef short ribs (about 4 pounds total) 1 tablespoon vegetable oil 4 carrots, cut into large chunks 2 onions, quartered 1 bottle (750 mL) dry red wine, such as Merlot 1 can (14 1/2 ounces) reduced-sodium chicken broth 4 sprigs fresh thyme 1 can (28 ounces) whole peeled tomatoes, in puree
Directions
Preheat oven to 400 degrees. Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.
In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.
Add carrots and onions to pot. Cook, stirring and scraping up browned bits, until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven, and cook 1 hour. Reduce heat to 350 degrees; cook until fork-tender (but not falling apart), about 1 hour more.
Using tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil; cook until sauce is slightly thickened and reduced to about 2 cups, 10 to 12 minutes. Season with salt and pepper. Serve ribs with sauce. (Or return to pot, let cool slightly, cover, and refrigerator up to 1 day.)
Reviews (1)
Add Rating & Review 61 Ratings 5 star values: 13 4 star values: 19 3 star values: 16 2 star values: 12 1 star values: 1
Martha Stewart Member Rating: 5 stars 09/23/2013 These were incredibly delicious. I couldn't find bone in short ribs so I used boneless ones, and they were still fork tender and juicy. Also added tomato paste for some extra richness and served them with yam and parsnip puree, balsamic mushrooms, and broccolini.
Reviews (1)
Add Rating & Review 61 Ratings 5 star values: 13 4 star values: 19 3 star values: 16 2 star values: 12 1 star values: 1
Add Rating & Review
61 Ratings 5 star values: 13 4 star values: 19 3 star values: 16 2 star values: 12 1 star values: 1
61 Ratings 5 star values: 13 4 star values: 19 3 star values: 16 2 star values: 12 1 star values: 1
61 Ratings 5 star values: 13 4 star values: 19 3 star values: 16 2 star values: 12 1 star values: 1
5 star values: 13 4 star values: 19 3 star values: 16 2 star values: 12 1 star values: 1
Martha Stewart Member Rating: 5 stars 09/23/2013 These were incredibly delicious. I couldn't find bone in short ribs so I used boneless ones, and they were still fork tender and juicy. Also added tomato paste for some extra richness and served them with yam and parsnip puree, balsamic mushrooms, and broccolini.Martha Stewart Member
Rating: 5 stars 09/23/2013
These were incredibly delicious. I couldn’t find bone in short ribs so I used boneless ones, and they were still fork tender and juicy. Also added tomato paste for some extra richness and served them with yam and parsnip puree, balsamic mushrooms, and broccolini.
Rating: 5 stars
All Reviews for Braised Short Ribs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Braised Short Ribs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
