Stovetop Braised Shortribs
Posted on October 29th, 2009 by theapartmentkitchen
Chilly? Try a stovetop braise. Matt and I made this on a Sunday afternoon. Get it started, and then just let it simmer until it’s done the way you like it. We drank beer and watched movies while it bubbled away on the stove. You can see in the photograph that it was literally fall off the bone – I couldn’t keep it together from the pot to the bowl in time to take a photo! This is a basic recipe, so it has room for plenty of changes, or it’s just plain good on it’s own.
Stovetop Braised Shortribs
Served 2.
Leftover Potential: Reheats well - make some tasty sides with it that reheat also (like mashed potatoes or polenta) and you‘ll have a comforting raindy day lunch.
3 Tbsp olive oil
2 # short ribs
salt and pepper, as needed
2 carrots, peeled, roughly chopped
2 stalks celery, roughly chopped
1 onion, roughly chopped
3 cloves garlic, smashed
3 Tbsp tomato paste
1/2 cup red wine
beef broth, as needed (I think I used 3 twelve oz cans)
5 sprigs fresh herbs (optional)
1. Heat the olive oil in a large pot. Season the ribs with salt and pepper. When the oil is hot, sear the ribs until they are browned on all sides, about 3-4 minutes per side. Remove the ribs to a plate.
2. Add the carrots, celery, onion, and garlic cloves. Saute until the vegetables have browned slightly and are tender, 5-7 minutes. Add the tomato paste, and stir until it is well distributed.
3. Deglaze the pan with the red wine, and stir until it is mostly evaporated. Add enough beef broth to cover the ribs, add the herbs, and bring to a simmer. Cover the pot and simmer until the meet is tender and falling off the bone, anywhere between 1 and 2 hours. Season with salt and pepper.
Note: Once the meat is cooked, you can remove it and reduce the broth down to a delicious sauce.
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This is perfect for the short ribs I have in the freezer! I’m so trying this:)
I’m making these tonight…yum!
I love short ribs and they used to be an economical supper. When the budget is tight I use a chuck roast cut in large chunks-it has the same richness as the ribs but is much more economical!