Last Friday night was the perfect night to stay home and cook something fabulous.
It was raining, chilly and the eve of a certain spooky holiday that’s perfect for watching scary movies and snuggling.
So, stay home and cook, we did. I’m oh-so-glad we did, too. It’s five days later, and my house STILL smells like the delicious braised short ribs we made. Yep, they were that good that the scent is still lingering.
This recipe is adapted from a Pioneer Woman recipe. If you’re going to make a slow-cooked, savory dish that features bone-in meat in a rich sauce, the Pioneer Woman is a pretty good example to follow! She serves hers on creamy polenta. I opted for mashed potatoes. Anything to sop up the delicious gravy that’s produced during the braising process would be a good accompaniment for this dish.
Braised Short Ribs
8 whole beef short ribs (bone-in)
kosher salt and pepper, to taste
1/4 cup all purpose flour
6 slices bacon, diced
2 Tbs extra virgin olive oil
1 white onion, diced
2 cups baby carrots
4 oz tomato paste
2 Tbs apple cider vinegar
2 cups beef stock
4 Tbs garlic, minced
2 sprigs fresh thyme
2 sprigs fresh rosemary
Coat ribs liberally in salt and pepper, and then dredge in flour, pressing flour to adhere to meat. Set aside.
In a large Dutch oven or heavy-duty skillet, brown bacon over medium heat until crispy and fat is rendered. Remove bacon with a slotted spoon; set on paper towels to drain.
Add olive oil to the bacon grease in the pan, and raise the heat to high. Working in two batches, brown ribs on all sides, about 45 seconds per side. Remove ribs and let rest. Reduce heat to medium.
Add onions, carrots and garlic to the pan; cook for 2 minutes. Add broth and scrape the browned bits from the bottom of the pan. Add tomato paste and vinegar. Bring to a boil and cook 2 minutes.
If you’re continuing to cook in your Dutch oven, proceed. If you need to transfer vegetable broth mixture to an oven-proof baking dish with a lid, do that now.
Add broth, 1 teaspoon kosher salt and black pepper to the liquid in the large ovenproof pot. Add ribs to the liquid; they should be almost completely submerged.
Add whole sprigs of fresh rosemary and thyme.
Place a lid on the pot and put in the oven. Cook at 350° F for 2 hours, and then reduce heat to 325° F, cooking an additional 45 minutes at that temperature. Remove from oven and let stand, covered, for 20 minutes. Meat should be fork-tender and falling off the bone. Serve on top of creamy polenta, mashed potatoes, rice or egg noodles.
Nutritional Information: Calories Per Serving: 377, Calories from Fat: 228, Fat: 25 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 47 mg, Sodium: 1408 mg, Potassium: 694 mg, Carbohydrates: 18 g, Fiber: 2 g, Sugar: 5 g, Protein: 20 g.
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