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samedi 7 octobre 2023




6 lbs beef short ribs (give or take, this doesn’t have to be exact)

2 tbsp canola oil

3 medium onions, chopped

3 medium carrots, chopped

2 celery stalks, chopped

1/4 cup all-purpose flour

1 tbsp tomato paste

1 bottle of dry red wine

32 oz beef stock (preferably low-sodium)

a head of garlic, the top sliced off to expose the cloves

a big handful of herbs (parsley, thyme, oregano, rosemary; a few sprigs of each)

1 bay leaf

coarse salt and freshly ground black pepper


Preheat the oven to 350°F.

Season the ribs with coarse salt and freshly ground black pepper. Heat the oil in a large Dutch oven over high heat. Brown the short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many


batches as necessary to ensure that each rib has a small amount of space around it). Remove the ribs and set them aside.

Add the onions, carrots, and celery to pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat.

Sprinkle the flour over the vegetables and add the tomato paste. Str it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to pot along with the garlic. Bring it to a boil, cover it, and transfer it to the oven.

Cook until the short ribs are tender, about 3 hours (they’re ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl, and tent them with foil.

Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it’s reduced by 1/3. Season to taste with salt and pepper.

Serve the ribs over mashed potatoes or creamy polenta and top with gravy. If you’re watching your carb intake, mashed cauliflower is also delicious.

Nutrition Information:



tips for making a delicious and flavorful crock pot beef stew:

1. Choose the Right Cut: Look for well-marbled beef short ribs with good thickness. This will ensure tenderness and flavor in the final dish. Bone-in short ribs are also a popular choice as the bone adds depth to the braising liquid.


2. Sear the Ribs: Before braising, sear the short ribs in a hot skillet or Dutch oven. This step helps develop a rich caramelized crust, enhancing the overall flavor of the dish. Season the ribs with salt and pepper before searing.


3. Build Layers of Flavor: Add aromatics such as onions, garlic, carrots, and celery to the pan after searing the ribs. Sauté them until they become fragrant and slightly caramelized. These vegetables will infuse the braising liquid with additional flavors.


4. Choose a Flavorful Braising Liquid: Use a combination of liquids to braise the short ribs, such as beef broth, red wine, tomato paste, or a mixture of soy sauce and Worcestershire sauce. These ingredients will contribute to the depth and richness of the dish.


5. Braise Slowly and Low: After adding the braising liquid, cover the pot and cook the short ribs on low heat. The slow cooking process allows the meat to become tender and allows the flavors to meld together. You can use an oven set to a low temperature or a slow cooker for convenience.


6. Skim Fat and Reduce the Sauce: Once the short ribs are cooked, remove them from the braising liquid and skim off any excess fat from the surface. Then, strain the liquid and simmer it in a separate pan to reduce and concentrate the flavors. This step will result in a more flavorful sauce.


7. Serve with Complementary Sides: Braised beef short ribs are often served with accompaniments that balance the richness of the meat. Creamy mashed potatoes, roasted root vegetables, or a fresh green salad are excellent choices. The reduced braising sauce can be drizzled over the ribs and sides for extra flavor.


8. Allow Resting Time: After cooking, let the short ribs rest for a few minutes before serving. This allows the juices to redistribute and ensures a tender and succulent texture.

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