Braised Short Ribs

• servings: 4 servings
• active time: 10 minutes
• total time: 3 hours 30 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 2 ribs
• Calories: 788 kcal
• Total Fat: 45 g
• Saturated Fat: 20 g
• Cholesterol: 218 mg
• Sodium: 1399 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 67 g