Braised Short Ribs with Carrots and Onions

Braised Short Ribs with Carrots and Onions

Info

Rating
Calories
3684.0
Protein
138.0
Sodium
1401.0
Fat
334.0

Description

Smoked salmon and horseradish cream atop toast points with flutes of sparkling brut rosé make a sophisticated starter for this dinner. The meaty short ribs smothered with a succulent sauce team up perfectly with the Crispy Garlic Risotto Cakes and a simple sauté of red bell peppers and zucchini. Pour a robust Zinfandel to go with it all. Begin preparing this recipe a day ahead. Follow with a warm apple tart and ice cream for dessert.

Ingredients

1 cup dry white wine
3 tablespoons minced garlic
2 tablespoons Dijon mustard
1 teaspoon dried crushed red pepper
18 3-to-4 inch pieces meaty beef chuck short ribs
3 3/4 cups beef stock or canned broth
2 tablespoons olive oil
1 1/2 cups finely chopped carrots
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onions
5 1/4 cups chicken stock or canned low-salt broth
4 teaspoons chopped fresh thyme
2 bay leaves
4 teaspoons cornstarch
1/4 cup water
Fresh thyme sprigs

Directions

  1. Mix wine, 1 tablespoon garlic, mustard and red pepper in large glass baking dish. Add short ribs; turn to coat. Cover and refrigerate overnight, turning occasionally.
  2. Preheat oven to 500°F. Using tongs, transfer short ribs to large roasting pan; reserve marinade. Sprinkle short ribs with salt and pepper. Roast until brown, turning once, about 30 minutes. Transfer short ribs to large bowl. Place roasting pan over 2 burners. Heat over medium-high heat. Add 1 cup beef stock to pan and bring to boil, scraping up any browned bits. Pour pan juices into bowl with short ribs.
  3. Reduce oven temperature to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add carrots, celery, onions and 2 tablespoons garlic. Sauté until vegetables are tender, about 12 minutes. Add short ribs and pan juices, reserved marinade, 2 3/4 cups beef stock, chicken stock, thyme and bay leaves. Bring to boil. Cover pot and place in oven. Bake until ribs are tender, about 2 hours.
  4. Using tongs, transfer short ribs to large bowl. Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes. Strain liquid; discard solids and return liquid to pot. Dissolve cornstarch in 1/4 cup water. Whisk into cooking liquid. Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes. Season with pepper. Return ribs to pot. Simmer until heated through, 3 minutes. Transfer to platter. Garnish with thyme.

Tags

    Onion Braise Marinate Roast Sauté Beef Rib Celery Carrot White Wine Fall Winter Chill Thyme Simmer Boil Bon Appétit
Go to back to recipes.