Braised Short Ribs

Braised Short Ribs
Photo by Andrew Chu

Ingredients

  • 1 14.5-ounce can diced tomatoes in juice
  • 6 cloves garlic
  • 2 bay leaves
  • 2 cups dry red wine
  • 4 ½ pounds 3-inch-long beef short ribs
  • 1 6-ounce package sliced button mushrooms
  • Coarse kosher salt
  • + 3 more ingredients
    • Crusty bread
    • ½ cup onion
    • 6 fresh Italian parsley sprigs

Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours. Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce ove...

View full recipe at Epicurious

Comments

Variations on Braised Short Ribs

  • Braised Short Ribs
    • 1 (28-ounce) can crushed tomatoes
    • 1 onion, diced
    • 1/4 cup all-purpose flour
    • 1 (28-ounce) can crushed tomatoes
    • 1 onion, diced
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    • 3 cup(s) chicken stock
    • 2 tablespoon(s) canola oil
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    • 2 carrots
    • 3 clove(s) garlic
    • Kosher salt and freshly ground pepper
    • 4 thyme sprigs
    • +2 other ingredients
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    • salt and pepper for seasoning
    • 5 dashes of worchester sauce
    • 1 32 oz. box of organic beef broth
    • 1 pint of hefeweizen
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    • 2 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
    • 1/4 cup thinly sliced shallots
    • 3/4 teaspoon salt, divided
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    • 2 tablespoons Worcestershire sauce
    • 10 ounces pearl onions
    • 1 tablespoon olive oil
    • 1 1-pound bag peeled baby carrots
    • 1 1/2 cups beef broth
    • +8 other ingredients


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