• Braised Beef Short Ribs

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    • 5 lb beef short ribs cut 1-rib pcs if necessary All-purpose flour seasoned with salt and pepper for dredging
    • 1/4 c. rendered bacon fat
    • 4 x garlic cloves minced
    • 6 sm onions - (abt 1 lb total) unpeeled, minced
    • 6 x carrots sliced
    • 1/2 tsp dry rosemary crumbled
    • 1 c. red wine
    • 3 c. beef broth


    1. Preheat oven to 350 degrees. Dredge ribs in flour, knocking off excess. Heat bacon fat in a 6-qt heavy ovenproof kettle over moderately-high heat till warm but not smoking. Brown the short ribs in batches in a single layer without crowding. Transfer short ribs as browned with tongs to a large plate.
    2. Pour off all but about 2 Tbsp. bacon fat remaining in kettle and in it cook garlic, onions, carrots, and rosemary with salt and pepper to taste over moderate heat, stirring, till browned lightly. Deglaze the kettle with red wine. Add in the beef broth to the vegetable mix and bring to a boil, stirring. Return ribs to the kettle, squeezing them to fit in a single layer, if possible, and cover kettle with a lid. Braise ribs in oven till tender, about 2 hrs.
    3. Transfer ribs with tongs to a platter and keep hot. Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat. If necessary, boil liquid to thicken it slightly, and spoon sauce over ribs. Serve with boiled new potatoes.
    4. This recipe yields 6 servings.

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