Beef and Pork Rib Recipes
Seared and Braised Short Ribs
You can't beat the rich flavor of beef short ribs!
Yield: 4 to 6 servings
Ingredients
- 8 bone-in beef short ribs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 tablespoons EVOO
- 3 whole carrots, sliced in half
- 1 white onion, quartered
- 2 cloves garlic
- 4 cups beef broth
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Heat the oven to 325 degrees F.
- Place the short ribs on a plate, and season with salt and pepper. Dredge in flour and set aside.
- In a large Dutch oven, heat the olive oil over high heat. Add the short ribs in batches, searing until all sides are browned. Set aside each batch on a plate and let the juices gather.
- When all of the short ribs are browned, add them back to the Dutch oven. Add the carrots, onion, garlic and broth. Top with sprigs of thyme and rosemary.
- Cover, and cook for 3 hours, then remove from the oven and let rest for 15 minutes before serving.
Notes
A splash of red wine may be added to the Dutch oven, if desired.