Braised Beef Short Ribs

October 19, 2013

139

Do you have a meal that you LOVE to order in restaurants but don't ever cook yourself at home? I love short ribs. I can't resist them on a menu. If they are listed, I order them. It's just how it goes. As a matter of fact, just a week ago, we ordered take out and I got braised short ribs. I mean, what is not to love? If it's done properly, the meat is super moist and tender and you certainly don't need a knife (which was a plus given the current state of my hand). I

6-8 bone-in short ribs

Kosher salt

2 T Extra-virgin olive oil

1 large Sweet onion, cut into 1/2-inch pieces

2 ribs celery, cut into 1/2-inch pieces

2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces

2 cloves garlic, smashed

8 oz tomato paste

2 1/2 cups red wine

Water – enough just to cover ribs, maybe 1-2 C

1 bunch fresh thyme, tied with kitchen string

2 bay leaves

. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very...
See the full directions on my site

Nutritions

Calories
233

Sodium
61mg
2% DV

Fat
11g
17% DV

Protein
8g
16% DV

Carbs
15g
5% DV

Fiber
4g
16% DV