Braised Short Ribs in the Oven
Calories: 22
Adjust Servings Here: 8 servings
Description
Here is a step-by-step tutorial on how to make red wine-braised short ribs in the oven. It is inexpensive, and the short ribs are tender and delicious. Make it ahead of time, and your meal is practically ready.
Ingredients
- 4 lbs (2 kg) Bone-In beef short ribs thawed, trimmed, and separated
- 2 tbsp Olive oil
- 8 large Garlic cloves sliced in two
- 20 Shallots
- 1 lb (0.5 kg) Baby potatoes
- 2 cups (500 ml) Red wine
- 1 large Cinnamon stick
- 2 tbsp Sweet paprika
- 1 tsp Cumin
- 1 tsp Ground cinnamon
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 3 cups (700 ml) Beef broth or chicken stock
- 3 large Bay leaves
- 6 sprigs Fresh thyme or 1 tsp dried
- 4 sprigs Rosemary or 1 tbsp dried
- 1 cup (240 ml) Water plus extra if necessary
Instructions
- Oven - Preheat the oven at 150°C/ 300°F/ Gas Mark 4
- Sear - In a large Dutch oven pot or heavy bottom saute pan, over medium heat, add a tablespoon of olive oil and sear the short ribs on all sides for two to three minutes. Then, remove from the pan and set aside. Pro tip - Do this in batches so you don't crowd the pan. Caramelization enhances the flavor, so don't rush.4 lbs Bone-In beef short ribs, 2 tbsp Olive oil
- Saute - To the same pan, add the remaining oil and saute the garlic, onions, and baby potatoes. Saute on medium heat for 3 to 5 minutes until lightly colored. Then, return the short ribs to the pan, making sure to distribute them among the veggies.8 large Garlic cloves, 20 Shallots , 1 lb Baby potatoes
- Braise - Reduce the heat to medium-low and add the red wine. Simmer uncovered for 5 minutes. Then, add the broth or stock.2 cups Red wine
- Spice/Herbs - Next, add the powdered and whole spices and fresh herbs, making sure to distribute them evenly across the pan. Season with salt and pepper. Then, add the lemon juice, followed by water, and bring to a boil.1 large Cinnamon stick, 2 tbsp Sweet paprika, 1 tsp Cumin, 1 tsp Ground cinnamon, 1 tsp Kosher salt, 3 cups Beef broth, 3 large Bay leaves, 6 sprigs Fresh thyme, 4 sprigs Rosemary, 1 cup Water, 1 tsp Black pepper
- Oven - Cover the pan and transfer to the oven. Leave to cook for 3 to 4 hours until tender. Stir every hour to ensure there is enough water in the pan. Pro tip - The pan must be airtight to prevent steam from escaping. Otherwise, you will need to add more water often.
- Garnish - When the short ribs are tender, take the pan out of the oven and sprinkle with fresh parsley.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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