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Braised short ribs

I love braised short ribs.  Whenever I see them on a restaurant menu, I am always tempted to order them.  However, I usually resist because I know I can make them at home for half the cost.  But they really are one of my favorite comfort foods. And, they are surprisingly easy to make… very low fuss.
The secret to great, fork tender short ribs is the cook time.  You have to allow at least three hours to really get them to the perfect consistency, which makes them a meal you really have to plan ahead for. They are well worth the three hour wait though. I do recommend leaving your house while they are in the oven, if you are comfortable with that sort of thing. The smell is absolutely intoxicating, making it very hard to resist ripping them out of the oven a few hours early.
That wouldn’t be pretty.
Braised Short Ribs

3 strips bacon
6 short ribs
1 tbsp olive oil
1 whole onion, chopped
3 carrots, peeled and chopped
3 cloves garlic, chopped
1/2 large shallot, chopped
1 1/2 cup red wine
32 ounces beef stock
6 sprigs fresh rosemary
6 sprigs fresh thyme
3 bay leaves
3 tsp Salt
2 tsp Pepper
Preheat oven to 350 degrees
In a large dutch oven, saute bacon strips.  Once cooked, remove from pan and set aside.  Next you want to brown the short ribs.  Place them in a dutch oven and rotate every 45 seconds or so, until a light brown. 

Remove from pan and set aside.

Chop your veggies, garlic, and shallot and add them to the dutch oven.  Saute for about 6 minutes, until translucent. Then, pour in the wine. Use a spatula to scrape the bottom of the dutch oven, loosening up all the flavor from the bacon and short ribs.

 Add short ribs and bacon back to the dutch oven. Pour in beef stock.

Add in fresh rosemary, thyme, dried bay leaves, salt and pepper.  Stir to incorporate all the spices.
Bake at 350 degrees for about 2 and a half hours. Then, reduce heat to 325 and cook for an additional 30 minutes.  Once done, adjust salt and pepper to taste.  Serve over a nice absorbent starch, like mashed potatoes, risotto, brown rice, etc.  It would probably also be nice served over quinoa, which would definitely help out the nutritional stats.

Delicious. And like I said, pretty easy.  Head down to your local butcher and pick up some short ribs today. You will not be sorry.

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