|Song title||How to Make Classic Braised Beef Short Ribs | The Stay At Home Chef|
How to Make Classic Braised Beef Short Ribs | The Stay At Home Chef
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Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.
Serving Suggestions: Braised beef short ribs are often served up with mashed potatoes. The braising liquid can easily be turned into a gravy, if desired. Other classic accompaniments are a creamy polenta, or roasted vegetables.
Don't let those delicious juices go to waste! Remove the meat and pour the juices into a sauce pan. Bring to a boil, reduce heat, and simmer until sauce reduces (about 15 minutes). You'll have a delicious sauce. For a smooth sauce you'd want to strain it first.
Or make it into a gravy. Melt 2 tablespoons of butter in a saucepan. Add in 2 tablespoons of flour and whisk together into a paste. Pour in strained juices and heat over medium-high heat until thickened. If your juices are straight from the oven and still piping hot this will only take a minute or two.
What is braising?
Braising is a combination cooking method where you first sear the food with a dry heat and then slowly cook it for a long period of time in a wet heat, usually a braising liquid with a lid to trap in the heat. Tough cuts of meat that require long cooking times to reach a tender, pleasant texture are great candidates for braising.
6 (about 4 pounds) bone-in short ribs
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 white onion, diced
2 to 3 cloves garlic, crushed
1 cup beef broth
2 tablespoons worcestershire sauce
1 sprig fresh rosemary
1. Preheat oven to 350 degrees.
2. Season all sides of the short ribs with salt and pepper.
3. 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. Remove from pot and set aside.
4. Add in onion and sautee 2 to 3 minutes. Add in garlic and sautee 1 minute more.
5. Pour in beef broth and worcestershire sauce. Bring to a simmer. Add in meat. Place rosemary sprig on top.
6. Cover and transfer to preheated oven for about 2.5 hours, until meat is tender.
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