The Pioneer Woman Tasty Kitchen
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Braised Short Ribs

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Tangy and tender, these short ribs are an easy one-pot meal and the perfect hearty dinner.

Ingredients

  • 2 Tablespoons Vegetable Oil
  • 3 pounds Beef Short Ribs, (bone-in Or Boneless)
  • 1 whole Medium Onion, Sliced
  • ½ cups Heinz Chili Sauce
  • ½ cups Beef Broth
  • 3 Tablespoons Cider Vinegar
  • 1-½ Tablespoon Brown Sugar
  • 2 teaspoons Worcestershire Sauce
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Chili Powder
  • 1 clove Garlic, Finely Chopped
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • ¾ cups Pinot Noir (I Used Mark West)
  • 2 whole Bay Leaves

Preparation

Preheat your oven to 300ºF. In a large Dutch oven, add the oil and, over medium high heat, brown the ribs a few at a time, placing them on a platter as they are cooked. You will have to shimmy them around a bit, they tend to get stuck to the bottom.

Drain the leftover grease from the Dutch oven, remove from heat and return the browned ribs.

In a large bowl combine the remaining ingredients. Stir together. Pour over the ribs, cover and bake for 2 1/2 – 3 hours or until fork tender and cooked through.

Serve with rice or egg noodles, or throw caution to the wind and make mashed potatoes. Enjoy!

Recipe adapted from Fisherman’s Inn cookbook.

2 Comments

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tsimon7275 on 1.11.2013

Can this be done in a slow cooker? and if so how long and what setting? Thank you!

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Brie @ Entrée the Giant on 1.10.2013

I’ve been too intimidated to make braised short ribs before, but this recipe seems simple enough! Thanks for taking the intimidation out of it, Abby :)

One Review

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nanbrook on 1.23.2013

Absolutely Scrumptious!! Followed recipe to the letter including using the same named wine. I wouldn’t change a thing! Thanks for sharing

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