The Pioneer Woman Tasty Kitchen
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Braised Beef Short Ribs

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Fall comfort foods in full force beef short ribs braised in a touch of red wine and beef stock.

Ingredients

  • 4 pounds Beef Short Ribs, Cut Into 1-rib Pieces
  • 2 teaspoons Salt, Divided
  • 1 teaspoon Fresh Cracked Black Pepper, Divided
  • ½ cups Flour
  • ¼ cups Canola Oil
  • 1 Tablespoon Fresh Thyme, Minced
  • 2 cups Chopped Onion
  • 1 cup Chopped Celery
  • 4 cloves Garlic, Peeled And Minced
  • 1-½ cup Dry Red Wine
  • 1 cup Beef Broth
  • 2 Tablespoons Worcestershire Sauce
  • 2 cups Pearl Onions, Blanched And Peeled, Optional
  • 2 cups Baby Carrots (optional)

Preparation

Pat short ribs dry and season on all sides with 1 teaspoon salt and ½ teaspoon fresh cracked black pepper.

Combine flour with 1 teaspoon salt and ½ teaspoon fresh cracked black pepper and stir together. Dredge each rib piece to lightly coat with flour on all sides.

In a heavy-bottomed skillet, heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring the browned ribs to the bowl of you crockpot. Sprinkle the browned ribs with thyme.

Add chopped onions and celery to pan and cook over medium heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, broth, and Worcestershire sauce, deglazing the pan and bring to a boil. Pour the sauce over ribs in crockpot.

Add pearl onions and carrots into the crockpot, stirring and pushing them down to make sure they are covered by liquid.

Set crockpot on low for 6 to 8 hours.

* After 6 or 8 hours, when the meat is done to your liking… If you want to thicken the juices before serving, remove meat and vegetables to a plate and pour off juice (you may strain, if you’d like) into a large skillet and bring to a boil, reducing to the desired consistency. Reduce heat and return meat and vegetables to the pan and continue cooking for a couple of minutes until meat is heated through.

OVEN METHOD:

Preheat oven to 350 degrees F.

Pat short ribs dry and season on all sides with 1 teaspoon salt and ½ teaspoon fresh cracked black pepper.

Combine flour with 1 teaspoon salt and ½ teaspoon fresh cracked black pepper and stir together. Dredge each rib piece to lightly coat with flour on all sides.

In a Dutch oven, heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring the browned ribs to a bowl.

When all of the meat is done, add chopped onions and celery to pan and cook over medium heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, broth, Worcestershire sauce, and bring to a boil. Add ribs including any juices that have accumulated in bowl. Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid.

Cover Dutch oven with a tight fitting lid or foil and place in preheated oven for 1 1/2 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl or platter.

Boil braising liquid, stirring occasionally, until slightly thickened and reduced. Return meat and vegetables to pot and cook over low heat, stirring occasionally, until heated through.

One Comment

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Amye Hook on 2.19.2014

This was my first time ever to make a short rib dish so I was a little nervous, but the results were outstanding! It was similar to a pot roast, but taken to a whole new level. I substituted beef stock for the red wine and it still turned out delicious when served over creamy polenta. Thanks for sharing!

3 Reviews

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Profile photo of Amye Hook

Amye Hook on 2.19.2014

This was my first time making a short rib dish so I was a little nervous, but the results were outstanding! Imagine pot roast revved up and taken to a whole new level. The only change I made was substituting beef stock for red wine. Serve this over creamy polenta and your momma just might slap ya:)

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Sondra Stephens on 3.9.2012

These were a big hit with my husband. Next time I will make a day ahead and de-fat the sauce before reheating. It was great over polenta. I added a little tomato paste and more broth to the sauce.

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mirakoz on 10.31.2011

Made this over the weekend. Served over cheese grits. So delicious and super easy. Thanks for sharing!

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