Braised Short Ribs #2

Short ribs cost a fortune around here, but hey, who’s better than you? YOLO!! This preparation is an L Stockton special, and is quite good.

Ingredients

  • 2 ½ lb. beef short ribs
  • 2-3 Tbsp. vegetable oil
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 1 sprig rosemary
  • 1 cup red wine
  • 3 cups beef stock

Preparation

  1. Heat oven to 275°. Season ribs with salt and pepper. Heat oil in dutch oven. Sear ribs on all sides 1-2 minutes per side. Do in batches if necessary to avoid crowding. Set aside.
  2. Drain all but 1 ½ Tbsp oil. Add onion, celery, carrots, garlic, bay leaf, thyme, and rosemary; sauté 3-4 minutes.
  3. Add stock and wine. Return ribs back to pot. Liquid should come at least halfway up side of ribs. Bring to a boil.
  4. Cover, place in oven and bake for 3 hours, flipping ribs halfway through to ensure an even braise.

Braised Short Ribs

Ingredients

 

  • 3-4 lb lean beef short ribs
  • 1/2 cup flour
  • 1 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp dry mustard
  • 2 medium onions, sliced and separated into rings
  • 1 clove garlic, chopped
  • 1 cup beer, wine, beef broth (or water)
  • 2 Tbsp flour
  • 3 Tbsp water

Preparation

  1. Place short ribs on broiler rack or in skillet and brown to remove fat; drain well.
  2. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs.
  3. Place remaining ingredients except 2 Tbsps flour and the water in slow cooker; stir to mix ribs with onion rings (be sure onions are under ribs – not on top). Cover and cook on Low for 8 – 12 hours or on High for 4 – 6 hrs.
  4. Remove short ribs to warm serving platter. If thickened gravy is desired, make a smooth paste of flour and water. Turn slow-cooker to High and stir in paste. Cover and cook until gravy is thickened.

Serves 6.