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Lip Smacking Savory Beef Short Ribs

5.0(8)

These short ribs are wonderful. A real comfort dish, beautiful served with mashed potatoes and fresh garden peas. My family loves short ribs and we are always on the lookout for new ways to prepare them. I always buy short ribs with the bone, as they have the most flavor. The basic recipe is a friends, I've just changed a few things to make them perfect for my familys taste buds. I hope you will enjoy these as much as we do.

by Baby Kato·published 2012-05-30

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Meat

Servings

4 serving(s)

Total time

3h 30m

prep 30 min

Calories / serving

284 kcal

Ingredients (19)

serves

3 1/2 tablespoons oil, sunfloweroil
6 beef short ribs, bone inbeef-short-ribs
2 leeks, use the white only, slicedleek
2 carrots, sweet, peeled, coarsely choppedcarrot
2 parsnips, peeled, coarsely choppedparsnip
2 celery ribs, coarsely choppedcelery
2 onions, medium, sweet, slicedonion
2 shallots, french, mincedshallot
3 garlic cloves, choppedgarlic
2 tablespoons tomato pastetomato-paste
1 teaspoon salt, seasonedsalt
1/2-1 teaspoon red pepper flakes
1/2 teaspoon black pepper, freshly groundpepper
1/2 cup balsamic vinegarbalsamic-vinegar
1/4 cup sugar, brownsugar
3 sprigs rosemary, freshrosemary
1 sprig thyme, freshthyme
1 tablespoon mustard, dijonmustard
4 cups beef stockbeef-stock

Instructions (12 steps)

Heat oil in a heavy pan. I use a cast iron one.

02I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned.

03After all the ribs have been seared, remove from pan and put aside until needed.

04Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes.

05Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more.

06Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock.

07Preheat oven to 325 degrees.

08Return the short ribs to the pot and bring to a low simmer and cover.

09Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender.

10Remove the ribs from pot, cover with foil to keep warm.

11Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup.

12Drizzle the glaze over the ribs and enjoy.

Nutrition (per serving)

Calories: 284 kcal
Protein: 6 g
Fat: 13 g
Saturated fat: 2 g
Carbs: 37 g
Fiber: 4 g
Sugar: 24 g
Sodium: 1638 mg
Cholesterol: 0 mg

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