Rosemary Onion Braised Short Ribs Recipes

BRAISED SHORT RIBS

Steps:

• Preheat oven to 350 degrees F.
• In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
• Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
• Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
• Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
• Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
• Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
• Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
• Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
• Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.

CLASSIC BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
• Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
• Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
• Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
• Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.

ROSEMARY ONION BRAISED SHORT RIBS

Steps:

• Preheat oven to 325.
• In large Dutch oven, heat 1 Tbs olive oil over medium-high heat. Season ribs with salt and pepper. Add half the ribs to the Dutch oven and brown on all sides. Remove ribs to a bowl and brown the other half of the meat. Add them to the bowl and cover with foil.
• Add remaining olive oil to Dutch oven and heat. Stir in whole onions, chopped rosemary, salt and pepper. Cook, stirring occasionally until onions are softened, about 5 minutes. Spoon onions and seasonings into a separate bowl and set aside.
• Increase heat to high and pour wine into dutch oven. Let boil until reduced by about half, about 10 minutes.
• Return ribs and any juices to Dutch oven. Cover and place in oven for 1 hour and 15 minutes.
• Add onions to dutch oven, cover and bake for another 30 minutes.
• Remove from oven, and transfer onions and ribs to a bowl.
• Let cooking liquid stand for a few minutes to allow fat to rise to the top. Skim fat and discard. Bring liquid to a boil and whisk in the mustard and season to taste with salt and pepper.
• Add tomatoes and return ribs and onions to Dutch oven. Cover and lower heat to medium and simmer until tomatoes are tender, about 10 minutes more.

BRAISED SHORT RIBS WITH CHOCOLATE AND ROSEMARY

Steps:

• Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.
• Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.