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Braised Short Ribs

Developing an upscale recipe using a cheap cut of meat to make this low and slow cooked Braised Short Ribs.
Course dinner
Cuisine American, Comfort food, pressure cooker
Keyword Beef, comfort food, gluten free, short ribs, slow cooking
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 6 people
Calories 600kcal
Author Peter

Equipment

  • Dutch Oven

Ingredients

  • 4 Lbs Short Ribs
  • 1 Bulb Garlic top cut off
  • 2 Tbsp Tomato paste
  • 1/2 Bottle Red wine
  • 1 Cup Chicken Stock
  • 1 Tbsp Canola Oil
  • 1 Whole Yellow onion cut in quarters
  • 2 Whole Carrots Rough cut
  • 2 Stalks Celery cut in half
  • 1 Tbsp Salt
  • 1 Tbsp Black Pepper
  • 3 Sprigs Fresh Rosemary
  • 2 Sprigs Fresh Oregano
  • 2 Sprigs Fresh Thyme

Instructions

  • Generously salt and pepper the short ribs. Heat 1 tablespoon of oil in a Dutch oven. Once simmering, add in the short ribs and brown on all sides.
  • Next, add in the garlic cut side down followed by the tomato paste. Now, add in the red wine and mix the tomato paste into the liquid. Cook until reduced by half. Next, the chicken stock goes in.
  • The rest of the ingredients are added into the pot as well. Cover and simmer for up to 3 hours. You will know the ribs are done when a fork can pull off the meat.
  • Remove all the ingredients from the pot. Reduce the remaining liquid until it is almost syrupy.
  • Serve the short ribs over mashed potatoes and honey glazed carrots topped with as much of the sauce as you like. Enjoy!

Notes

Nutrition is an estimate per serving.

Nutrition

Calories: 600kcal | Carbohydrates: 7g | Protein: 42g | Fat: 40g