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Braised Short Ribs
Meltingly tender American beef short ribs braised low and slow in red wine and vegetables. Searing the ribs hard on all sides before they braise is what builds the deep colour that carries through into the reduced sauce, rather than leaving it pale and thin.
Ingredients
Instructions
Season and sear ribs on all sides. Remove.
Sauté vegetables and garlic 8 minutes. Add tomato paste.
Add wine and reduce by half. Add stock, bay and thyme.
Return ribs. Cover and braise at 160°C for 3-3.5 hours.
Skim fat. Reduce braising liquid into a sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
