Braised short ribs
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These braised short ribs will have your whole family drooling! They are juicy, succulent, rich and flavorful and deceptively easy to make even though they look like (and taste!) like the best fine dining has to offer. To make, simply sear the beef short ribs, sauté onions carrots and celery, add your braising liquid and herbs, then bake until tender while your home fills with the rich aroma of anticipation. What you will especially love is that this short ribs recipe tastes even better the next day! This allows you to easily remove the fat (no greasy short ribs!) and just reheat on the stove for 15 minutes AKA an ideal company or holiday dinner. Serve your short ribs over some garlic mashed potatoes and you have one of the easiest gourmet comfort foods you’ll ever make!v
Ingredients
Instructions
Preheat the oven to 325 degrees F. Pat ribs dry, then season evenly with 1 tablespoon kosher salt and 1 1/2 teaspoons pepper. Set aside while you chop your veggies.
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Working in two batches, brown ribs on all sides until deeply golden, about 5 minutes. Remove to a plate.
Scrape out any black bits from the pan (if there are any) but leave the golden bits. Add additional oil to the pan if needed to equal 1 tablespoon; alternatively, drain extra grease to equal 1 tablespoon. Heat over medium-high heat. Add the carrots, onions and celery and cook for 4 minutes; add garlic and sauté 30 seconds.
Add all remaining ingredients, and give them a good stir, scraping up any flavorful bits on the bottom of the pan. Add seared ribs to the pot, bone-side up. The meat should be mostly submerged, if not, top the ribs off with water.
Cover the pot and transfer to the oven. Bake for 2 ½- 4 hours (depending on size of ribs) until the ribs are literally fall apart tender and easily shred with a fork.
Using a slotted spoon, remove short ribs and vegetables to a serving plate and tightly cover with foil. Transfer braising liquid to a small saucepan (a smaller deeper pan makes it easier to skim fat) and place in the refrigerator for 15 minutes so the fat can rise to the top. (You can use this time to mash the potatoes). After 15 minutes, gently tilt the pan and the skim the fat that has risen to the top with a spoon. Simmer remaining liquid to thicken to desired consistency (optional).
To serve, arrange two short ribs on a bed of mashed potatoes or polenta along with cooking vegetables and drizzle with pomegranate balsamic sauce. Garnish with pomegranate seeds if desired.
