• Melt-In-Your-Mouth Braised Short Ribs

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    Melt-In-Your-Mouth Braised Short Ribs
    Prep: 30 min Cook: 3 hours Servings: 6
    by Amanda Natividad
    4 recipes
    How can you not want succulent meat that literally falls off the bone when you poke it with your fork? And that delicious pan gravy? Heaven.


    • 1 bottle Cabernet Sauvignon
    • 2 tablespoons vegetable oil
    • 4 pounds short ribs, trimmed
    • Salt and black pepper
    • 6 shallots, medium dice (or 1/2 large brown onion, medium dice)
    • 2 medium carrots, cut into 1/2-inch lengths
    • 2 stalks celery, cut into 1/2-inch lengths
    • 2 tablespoons minced garlic
    • 6 ounces tomato paste
    • 4 sprigs fresh thyme
    • 2 bay leaves
    • 1 quart unsalted beef stock
    • 2 potatoes, cut into 1-inch chunks
    • 2 tablespoons cornstarch (optional, for thickening sauce)
    • 2 tablespoons water


    1. Pour the wine into a large saucepan, then set over medium heat. Allow it to simmer until it cooks down by 1/2. Remove from heat.
    2. Center a rack in the oven and preheat oven to 350 degrees.
    3. Heat the oil in a large pot – large enough to hold all the ribs – over medium-high heat. Generously season the ribs all over with salt and the crushed pepper. When the oil is hot, sear the ribs for 3-4 minutes on each side, until well-browned.
    4. Transfer the browned ribs to a plate. Lower the heat to medium, and toss in the shallots, carrots and celery. Brown the vegetables lightly, about 5 minutes. Stir in the garlic and tomato paste and cook, about 1-2 minutes. Season with salt and pepper.
    5. Add the reduced wine to the vegetables, scraping the bottom of the pot with a rubber spatula or wooden spoon. Add the ribs back to the pot, then add the thyme and bay leaves. Cover with beef stock. Season with salt and pepper. Bring to a boil; tightly cover the pot with foil, and place into the oven to braise for 2 hours.
    6. Taste the braising liquid and season with additional salt and pepper, if necessary. Move the ribs around. Add the potatoes to the pot. Cover with foil again, and place back into the oven for 40 minutes, or until the ribs are tender enough to be easily pierced with a fork.
    7. Remove the thyme and bay leaves. Check the consistency of the sauce. If you like it as is, let the meat rest in the pot for 10 minutes before serving. But if you’d like a thicker, gravy-like consistency: In a small bowl or cup, mix together 2 tablespoons cornstarch and 2 tablespoons water until the cornstarch is dissolved and the mixture looks like milk. Pour into the pot of sauce/ribs, over medium heat. Stir well until sauce is thickened, about 2-3 minutes.

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