“I have had braised beef short ribs in many fine restaurants over the years. Yet, it was a dish that I never made, why? I don’t know. I served this at a recent dinner party, and they were fantastic. My braised beef short ribs were simple to make and tasted like much more effort was put into them. These beef short ribs were so tender that no one needed a knife to cut them. Best of all I fed over 8 people for very little money, beef short ribs are a bargain at the butcher.
Do you have a favorite inexpensive dish you like to serve to company? If so what’s your signature inexpensive dish?
Braised Beef Short Ribs
- 3 pounds beef short ribs 8 to 10 ribs
- 1 chopped white onion
- 1/2 cup chopped celery
- 1 cup chopped carrots
- 2 cups red wine I used shiraz, but any dry wine will do
- 2 teaspoons chopped garlic
- 3 bay leaves
- 4 cups chicken broth
- 2 tablespoons vegetable oil
- Preheat oven to 350 degrees.
- In a large heavy-bottomed pot over medium-high heat drizzle a couple tablespoons of vegetable oil. Brown beef short ribs on all sides. Do not crowd the pan, you may need to brown the ribs in 2 or 3 different batches.
- Remove ribs and toss in chopped garlic, chopped celery, chopped onions, and chopped carrots. Cook the vegetables until they begin to soften and caramelize. Remove the vegetables from the pan, and pour in red wine. Deglaze the pan using the red wine, be certain to scrape the browned bits off of the pan with a spoon. When this mixture begins to thicken, add vegetables, browned beef ribs, bay leaves, and chicken stock. Cover pot, and place into the heated oven.
- Cook for approximately 2 1/2 hours. Strain ribs and vegetables from the pot, and set aside. Drain off excess fat inside of the pot, and then place the pot onto the stove top, and reduce the liquid inside of the pot by half, return the vegetables and ribs to the pot. Serve ribs with mashed potatoes, noodles, polenta or even risotto.