Braised Short Ribs 2
Ingredients
8 beef short ribs
Salt and pepper to taste
¼ cup all-purpose flour
2 Tbsp olive oil
1 medium onion, diced
2 whole shallots, peeled and finely chopped
3 whole carrots, diced
2 cups red or white wine (We used beef broth)
2 cups beef or chicken broth (enough to almost cover ribs)
2 sprigs thyme
2 sprigs rosemary
Preparation
Salt and pepper ribs and then dredge in flour. Set aside
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Add olive oil to pan and brown ribs on all sides. Remove ribs and set aside. Turn heat to medium.
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Add onions, shallots, and carrots to pan and cook for 2 minutes. Pour 2 cups of wine (broth) and scrape bottom of pan. Bring to a boil and boil 2 minutes.
Add broth, 1 tsp salt and lots of pepper. Taste and adjust. Add ribs to the liquid, they should be almost submerged. Add thyme and rosemary sprigs (whole) to the liquid.
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Put on the lid and place in oven. Cook at 350° F for 2 hours, then reduce heat to 325° F and cook an additional 30-45 minutes. Ribs should be fork tender and falling off the bones. Remove pan from oven and let sit for at least 20 minutes. Skim the fat off the top of the liquid before serving. (Can refrigerate mixture and let fat solidify and remove solid fat from the top.)
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Serve over mashed potatoes or rice.