Best Braised Short Ribs
By: Leanne from Around the Table
There's nothing like a good homemade rib recipe. These tasty braised short ribs come from Leanne at Around the Table and are simply mouth watering. Succulent and tender, the ribs are slowly cooked so the meat falls right off the bone. Drizzled with a homemade sauce, they're too good to pass up.
Ingredients
- 3 tablespoon extra virgin olive oil
- 4 pound short ribs, in 1 long piece of at least in parts
- Kosher salt, to taste
- freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomato, quartered
- 3 ribs of celery, chopped
- 1/2 head of garlic, peeled
- 1/4 bunch of fresh thyme
- 1 1/2 cup organic beef stock
- 4 tablespoon flat-leaf parsley, chopped
Instructions
- Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.
- Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.
- Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil.
- Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.
- When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.