Short Ribs is a very impressive dish to serve to your family or guests at a dinner party. If I am serving these to lots of people, I will bake the short ribs in aluminum pans for easy clean up.
Braised Short Ribs
Print RecipeIngredients
- 4 tablespoons light olive oil or canola oil (high smoke point)
- 4 pounds bone-in short ribs (about 8)
- 2 tablespoons fine sea salt
- 1/2 teaspoons coarse ground black pepper
- 1 sweet yellow onion, roughly chopped
- 4 celery ribs, roughly chopped
- 8 garlic cloves, roughly chopped
- 1 cup julienned (strips) sun-dried tomatoes in oil, drained
- 2 tablespoons soy sauce
- 4 tablespoons Worcestershire sauce
- 5 cups beef stock
- 2 tablespoons red wine vinegar
Instructions
Preheat oven to 350 degrees F.
Heat the oil in a cast iron or nonstick aluminum skillet over medium high heat. Season all sides of the short ribs with the salt and pepper. Brown all sides of the short ribs and then transfer to a plate.
Add the chopped onion, celery and garlic to the pan. Add the sun-dried tomatoes, soy sauce, Worcestershire sauce, and beef stock to the pan. Cover with aluminum foil and bake for about 3 hours or until tender, flipping the short ribs over twice during baking.
Transfer the short ribs to a serving plate. Strain the sauce through a fine wire mesh strainer into a large bowl. Pressing the vegetables against the strainer to extract as much sauce as possible. Spoon the top layer of fat off from the sauce. Stir in the vinegar.
Serve the short ribs over creamy grits or mashed potatoes with the jus.
Notes
I suggest serving 2 (1/2 lb.) short ribs per person. Open the windows in your kitchen when searing the short ribs to allow the smoke to escape.
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