↞ recipe box start page
Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
4 to 6 servings
2 tablespoons kosher or sea salt
2 teaspoons freshly cracked black pepper
5 pounds short ribs
1 to 2 tablespoons vegetable oil
1 cup diced onion
2 small carrots, sliced diagonally
1 large rib celery, sliced diagonally
3/4 cup bread or all-purpose flour
2 cups red wine
2 quarts beef broth
1 bay leaf
6 sprigs fresh thyme
1/4 cup cornstarch mixed with
1/3 cup water or 5 tablespoons flour stirred into 4 tablespoons melted butter
1. Preheat oven to 275 degrees. Stir together salt and pepper, then season short ribs all over.
2. Place a braising pan (see note) over high heat; add oil. When oil begins to smoke, add short ribs and sear to brown on all sides; remove ribs from pan and set aside.
3. Turn heat to medium. Add onion, carrots and celery; cook until vegetables start to caramelize, about 10 minutes.
4. Whisk together flour and wine; add to vegetables and stir to coat. Add beef broth, bay leaf and thyme. Stir until liquid is smooth.
5. Return short ribs to pan; cover, transfer to oven and bake about 2 hours or until meat is very tender. When tender, remove meat from pan and hold in a warm place.
6. Strain braising liquid into a saucepot. Add cornstarch slurry or flour-butter roux. Cook over medium heat until thickened, stirring often. Adjust seasoning with salt and pepper. Cut ribs into serving-size portions; serve with sauce and vegetables. (Ribs may be held at serving temperature in completed sauce.)
Note: A braising pan is one that can be placed on a burner and also used in the oven. A large, heavy-bottom pan, such as a Dutch oven, is best.
view more member recipes
Braised Short Ribs- La Bonne Bouchée Creve Coeur
view my recipes
print
save
Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
4 to 6 servings
2 tablespoons kosher or sea salt
2 teaspoons freshly cracked black pepper
5 pounds short ribs
1 to 2 tablespoons vegetable oil
1 cup diced onion
2 small carrots, sliced diagonally
1 large rib celery, sliced diagonally
3/4 cup bread or all-purpose flour
2 cups red wine
2 quarts beef broth
1 bay leaf
6 sprigs fresh thyme
1/4 cup cornstarch mixed with
1/3 cup water or 5 tablespoons flour stirred into 4 tablespoons melted butter
1. Preheat oven to 275 degrees. Stir together salt and pepper, then season short ribs all over.
2. Place a braising pan (see note) over high heat; add oil. When oil begins to smoke, add short ribs and sear to brown on all sides; remove ribs from pan and set aside.
3. Turn heat to medium. Add onion, carrots and celery; cook until vegetables start to caramelize, about 10 minutes.
4. Whisk together flour and wine; add to vegetables and stir to coat. Add beef broth, bay leaf and thyme. Stir until liquid is smooth.
5. Return short ribs to pan; cover, transfer to oven and bake about 2 hours or until meat is very tender. When tender, remove meat from pan and hold in a warm place.
6. Strain braising liquid into a saucepot. Add cornstarch slurry or flour-butter roux. Cook over medium heat until thickened, stirring often. Adjust seasoning with salt and pepper. Cut ribs into serving-size portions; serve with sauce and vegetables. (Ribs may be held at serving temperature in completed sauce.)
Note: A braising pan is one that can be placed on a burner and also used in the oven. A large, heavy-bottom pan, such as a Dutch oven, is best.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Braised Short Ribs
by sgre52160
Marinade: 3 tbsp minced garlic 1 tbsp salt, plus more to taste 1 tbsp freshly ground black pepper, plus more to taste 1 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme 1⁄2 cup red wine
by sgre52160
Marinade: 3 tbsp minced garlic 1 tbsp salt, plus more to taste 1 tbsp freshly ground black pepper, plus more to taste 1 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme 1⁄2 cup red wine
Red Wine-braised Short Ribs
by minniet
5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 3 medium onions, chopped 3 medium carrots, peeled, choppe
by minniet
5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 3 medium onions, chopped 3 medium carrots, peeled, choppe
Oven-braised Short Ribs
by sgre52160
1 onion, finely sliced 4 garlic cloves, peeled and smashed 1 leek, cleaned and finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 4 sprigs of fresh thyme 1 cup red wine 1/2
by sgre52160
1 onion, finely sliced 4 garlic cloves, peeled and smashed 1 leek, cleaned and finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 4 sprigs of fresh thyme 1 cup red wine 1/2
Creole Braised Short Ribs
by sgre52160
5 lbs beef short ribs 2 tsp Creole seasoning 1/2 cup vegetable oil 1/2 cup flour 3 cups water 1 package Etouffee Mix 1 tbsp butter or margarine 1 cup barbeque sauce Season short ribs liberal
by sgre52160
5 lbs beef short ribs 2 tsp Creole seasoning 1/2 cup vegetable oil 1/2 cup flour 3 cups water 1 package Etouffee Mix 1 tbsp butter or margarine 1 cup barbeque sauce Season short ribs liberal
Red Wine Braised Short Ribs
by sgre52160
4 English cut beef short ribs, trimmed (roughly 8 ounces each) Kosher salt and freshly cracked black pepper 3 tablespoons unsalted butter, divided 1 bottle full bodied red wine, such as Cabernet
by sgre52160
4 English cut beef short ribs, trimmed (roughly 8 ounces each) Kosher salt and freshly cracked black pepper 3 tablespoons unsalted butter, divided 1 bottle full bodied red wine, such as Cabernet
view more member recipes
related CDKitchen recipes
Beefy Braised Short Ribs
Red Pepper Braised Short Ribs
Beef Short Ribs Braised In Brown Ale
Bbq Short Ribs
Oven Baked Barbecued Short Ribs
Dr Pepper Short Ribs
Miso Barbecue Beef Short Ribs
Barbecued Beef Short Ribs
Mexican Short Ribs
Short Ribs Braised In Pinot Noir