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Braised Short Ribs

Ingredients

  • 6 oz. chopped bacon
  • 6 lb. bone-in short ribs
  • 3 Tbsp. flour
  • 1/4 cup vegetable oil
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 2 heads garlic, chopped
  • 1 bottle (750 mL) red Zinfandel wine
  • 2 cups chicken stock
  • 2 Tbsp. tomato paste
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 large dried bay leaves

Directions

  • 1. Preheat convection oven to 300°F.
  • 2. Cook bacon in large braising pan on medium heat until brown and crisp. Remove bacon from pan and drain on paper towels. Set aside. Reserve drippings in pan.
  • 3. Dust short ribs with flour. Add oil to drippings. Add short ribs and cook until evenly browned. Remove ribs from pan.
  • 4. Add carrots, onion and garlic. Cook 4 minutes or until caramelized.
  • 5. Deglaze pan with wine; simmer 2 minutes. Add stock, tomato paste, and herbs. Return ribs and bacon to pan. Bring to a boil. Remove from heat. Cover pan with foil.
  • 6. Bake 3 to 3-1/4 hours or until meat begins to fall off bone.
  • 7. Divide ribs evenly among 8 plates. Top with some of braising liquid.
  • Nutritional information per serving: Calories 1045; Total Fat 88g; Saturated Fat 34g; Trans Fat 0;
  • Cholesterol 175mg; Sodium 329mg; Total Carbohydrate 10g; Dietary Fiber 1g; Total Sugars 3g; Protein 41g

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