One-Pot Braised Short Ribs
This delectable beef short rib recipe is a comforting and elegant dish to serve on special occasions or family gatherings. The tender, braised ribs are cooked to perfection in a rich and flavorful red wine sauce, accompanied by hearty vegetables that soak up all the savory goodness. Finished with a sprinkle of fresh parsley, this mouthwatering meal will surely impress your guests and leave them coming back for more.
— Constant Cookbook
Ingredients
- 4 to 5 lb. beef short ribs, cut into 3-inch pieces
- Salt and freshly ground pepper, to taste
- 3 Tbs. olive oil
- 1 yellow onion, finely chopped
- 2 cups dry red wine
- 1 cup port or brandy
- 2 cups chicken broth, plus more as needed
- 1 lb. boiling potatoes, quartered
- 2 carrots, peeled and cut into large chunks
- 2 Tbs. minced fresh flat-leaf parsley
Instructions
- <b>Brown the ribs</b>
- Preheat an oven to 325&#186;F.
- Generously season the ribs with salt and pepper. In a Dutch oven or large ovenproof saut&#233; pan over high heat, warm the olive oil. Working in batches if necessary, add the ribs and cook, turning once, until browned, 8 to 10 minutes. Transfer the ribs to a plate.
- <b>Braise the ribs</b>
- Add the onion to the pot and saut&#233; until softened, 2 to 3 minutes. Add the wine and port and cook, scraping up any browned bits from the pan bottom, 2 to 3 minutes. Return the ribs with any accumulated juices to the pot, and add enough broth so that it comes one-third of the way up the ribs. Bring to a boil, then remove from the heat.
- Cover the pot tightly with aluminum foil, place the lid on the pot and transfer to the oven. Cook until the meat is fork-tender, 1 1/2 to 2 hours. Add the potatoes and carrots and cook, covered, until the vegetables are tender, about 30 minutes more.
- <b>Finish the dish</b>
- Using a slotted spoon, divide the ribs and vegetables among individual shallow bowls. Skim the fat off the sauce. Spoon some of the sauce over the ribs, garnish with the parsley and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
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