Such a delicious recipe! I braise mine in flavourful liquid with the comforting flavours of rosemary and orange. Delicious!
PS One of the tricks I like to use is making this dish the night before. This way, most of the fat will come to the surface of the sauce once it’s refrigerated and it’s easier to skim it! Be sure to store meat separately from the sauce. This way you get all the flavour, yet reduce the greasiness levels from the beef ribs that tend to be quite fatty. All you have to do is just reheat in 350F oven the next day!
Braised Short Ribs
Ingredients
12 beef short ribs (about 6-7 lbs including bones)
salt and pepper, to taste
2 TBSP oil
2 onions, diced
6 garlic cloves, pressed
1/4 cup all-purpose flour
1/2 cup red or white wine
4 cups beef or chicken broth
3 TBSP Worcestershire sauce
1/4 cup brown sugar
2 TSBP balsamic vinegar
2 TBSP soy sauce
sprig of fresh rosemary
4 bay leaves
zest of 1 orange
Directions
- Preheat oven to 300F.
- Heat oil in a large skillet over medium high heat. Season the ribs with salt and pepper and cook on preheated skillet, in batches to prevent overcrowding, for about 4 minutes per side until nicely browned. Remove to a plate. Drain some of the fat from the skillet.
- Reduce the heat to medium and add onions. Cook for about 3 minutes until softened. Add flour and cook for a minute or two. Add garlic and cook for just about 15 seconds until fragrant but not burned. Add wine and let it come to a boil, while you are scrape the bottom of the pan dissolving all those flavourful bits from searing the ribs. Add the stock while stirring. Stir in Worcestershire, brown sugar, soy sauce, balsamic vinegar, bay leaves, rosemary and orange zest. Add the ribs back and bring to a boil. Cover with a lid, leaving it partially ajar (will help to reduce the liquid and thicken the sauce) and transfer to the preheated over. Braise for around 3 hours until fork tender. For this amount of meat, mine were ready in about 3 hours. If you use less meat (around 8 ribs,) the timing may be closer to 2.5 hours.
- Once the short ribs are cooked, consider reducing the liquid in a skillet over high heat for a few minutes to form a thicker sauce (if doing so, remove the ribs to a plate and return them back once the sauce is reduced. Be sure to remove bay leaves. Serve over mashed potatoes and enjoy!
Notes
- I like making this recipe with 12 ribs. Feeds everyone and sometimes even results in delicious leftovers. If you are going to spend hours braising these ribs, makes sense to me to make as many as possible. However, you may choose to only make 8 ribs. If you do that, you do not need to reduce the sauce amount and can keep the rest of the ingredients exactly the same!
