Braised Short Ribs

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 3 hours 30 minutes

材料

4 Lbs Beef Short Ribs

1/2 Cup Flour

1 teaspoon Kosher Salt

1/2 teaspoon Pepper

2 teaspoons Olive Oil

3 Tablespoons Butter (divided)

1 Tablespoon Flour

1/3 Cup Onion (minced)

2 Carrots (peeled and minced)

2 Stalks Celery (minced)

6 Cloves of Garlic (minced)

1/2 Cup Balsamic Vinegar

1 Tablespoons Worcestershire Sauce

1 Tablespoon Liquid Smoke

2 Cups Beef Broth

2 Sprigs Fresh Rosemary

4 Sprigs Fresh Thyme

2 Bay Leaves

Mashed Potatoes for Serving

手順

Heat the oven to 350 (see note)

Place the flour, salt and pepper in a pie dish or pan.

Coat each rib on all sides with the flour and set aside.

Heat a dutch oven or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate.

Wipe out any black flour if there is any, leaving any browned bits in the pan.

Turn the heat to medium and add the olive oil and butter.

Quickly add the onions, carrots, celery and garlic, stirring to combine.

Cook for 5-6 minutes or until the veggies are tender.

Add the remaining flour and stir for 30 seconds.

Add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring to a simmer.

Add the herbs and bay leaves and place the short ribs back in the pot.

Place the lid on the pot and cook for 2 1/2-3 hours in the oven, or until the meat is falling off of the bones and the liquid has reduced down.

Remove the bay leaves and herbs and serve hot over mashed potatoes.

栄養

• サービングサイズ: 2 ribs
• カロリー: 788 kcal
• 脂肪総量: 45 g
• 飽和脂肪: 20 g
• コレステロール: 218 mg
• ナトリウム: 1399 mg
• 炭水化物総量: 24 g
• 食物繊維: 2 g
• 糖質総量: 7 g
• タンパク質: 67 g