Braised Short Ribs

When I was planning the menu for the party, I knew what I wanted to serve for every course, except for the main course. I just couldn’t come up with a good idea. I thought about doing a pot roast, but that just didn’t seem special enough. Then I remembered these little treats that my mom used to make. They’re so flavorful, and tender, like mini pot roasts on a stick. You’ve got to give them a try.


You need these…short ribs with the bones in. The bone-in is the important part, make sure they have the bones.


Sprinkle ribs generously with salt and pepper.


Then dredge them in flour.


In a large dutch oven, heat up some bacon grease and olive oil over high heat.


Place the meat in the pot and sear on all sides.


Remove the meat from the pot and set aside.


Chop a half of an onion and saute it in the same pot until tender.


Add in some red wine and bring it to a boil. Make sure to scrape the pot to get every last bit of flavor loosened up.


Turn off the heat and add some beef broth.


Return the meat to the pot.


Add more broth if necessary to make sure the ribs are almost completely covered.


Place a few sprigs of rosemary and thyme into the pot, making sure they’re submerged in the liquid.

Cover the pot and cook for 2 1/2 hours. Check the meat and make sure its falling off the bone tender, if not, turn down the heat to 300 and cook an additional 30 minutes. Remove the pot from the oven and allow to sit, covered, 20 minutes before serving.

I’m completely dissappointed in myself that I didn’t get a picture of these on the serving platter. I carmelized some onions and served them on top of the meat, with some of the cooking liquid spooned over the top.


These really are fantastic, don’t let my lack of pictures convince you otherwise. Give them a try soon. You won’t regret it!

here’s the printable…braisedshortribs

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Comments

Braised Short Ribs — 4 Comments

  1. These were more delicious than you can imagine! So, so good!

    I have a question about the directions:

    “Cover the pot and cook for 2 1/2 hours. Check the meat and make sure its falling off the bone tender, if not, turn down the heat to 300 and cook an additional 30 minutes. Remove the pot from the oven and allow to sit, covered, 20 minutes before serving.”

    What’s the cook temp in the oven for the 2 1/2 hours?

    • at the very bottom of each recipe, where it says “here’s the printable” just click that link and it will open a pdf file you can then print. It’s on all the recipes.

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