https://youtube.com/watch?v=fIS3KlsHvzo%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Braised Beef Short Ribs
Servings:
4-6 |
https://youtube.com/watch?v=fIS3KlsHvzo%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Braised Beef Short Ribs
Servings:
4-6
Braised Beef Short Ribs
Servings:
4-6
Ingredients
Ingredients
- 3 lbs (1.5 kg) simmering beef short ribs, trimmed
- salt and pepper, seasoning
- 1/4 tsp (1 mL) dried chili flakes or 4 whole dried chilies with seeds removed
- 1/2 cup (125 mL) water
- 3 Tbsp (45 mL) canola oil (divided)
- 1 1/2 cups (375 mL) low-sodium beef broth
- 1 Tbsp (15 mL) tomato paste
- 2 cloves garlic, peeled
- 1 cup (250 mL) onion, roughly chopped
- 1 Bottle (355 mL) hard apple cider
- 1 Tbsp (15 mL) balsamic vinegar
- 2 sprigs fresh rosemary
- Garnished parsley
Method
- Sprinkle the short ribs generously on both sides with salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat.
- Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until browned.
- Remove the short ribs to a platter and repeat with the second batch.
- Meanwhile, add the chili flakes with water, beef stock, tomato paste, garlic, onions to a blender, and mix until blended together.
- Once the second batch of meat is seared, remove and set aside.
- Add the cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot.
- Pour the onion mixture into the pot and turn the heat up to high.
- Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes.
- Return the short ribs and any juice that may have accumulated on the platter back into the pot.
- Cover tightly with a lid and braise in the stove top at low heat until the ribs are tender, about 2 1⁄2 hours.
- Place the ribs on a platter covered with foil to keep warm.
- Increase heat to medium-high and reduce the braising liquid until thick and saucy.
- Remove rosemary sprig, strain rosemary needles if desired.
- Place the ribs on plates and ladle the sauce over the top.
- Sprinkle with chopped parsley for garnish.