Neelys Short Ribs
Neelys Short Ribs is a main course that serves 6. For $6.78 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 785 calories, 67g of protein, and 44g of fat. This recipe from Foodnetwork requires onion, thyme sprigs, dry red wine, and low sodium chicken stock. This recipe is liked by 10 foodies and cooks. From preparation to the plate, this recipe takes around 3 hours and 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a super spoonacular score of 86%. If you like this recipe, take a look at these similar recipes: Braised Not-So-Short Short Ribs with Hominy Stew from A New Turn in the South, Short Ribs, and Short Ribs.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 200 minutes
Ingredients:
1 bay leaf
6 pounds beef short ribs
1 (15-ounce) can diced tomatoes, in thick puree
1 carrot, chopped
2 celery ribs, chopped
2 cups dry red wine
4 cloves garlic, chopped
3 cups low-sodium chicken stock
1/4 cup olive oil, divided
1 large onion, coarsely chopped
1 orange, zested
1 tablespoon chopped parsley leaves, for garnish
Salt and freshly ground pepper
3 thyme sprigs
1 tablespoon tomato paste
Equipment:
oven
dutch oven
Cooking instruction summary:
Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat. Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil. Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender. Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.
Step by step:
1. Preheat the oven to 350 degrees F.
2. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
3. Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches.
4. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
5. Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes.
6. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute.
7. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven.
8. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
9. Once the ribs are tender, remove the ribs to a platter. Taste for seasoning.
10. Add salt and pepper, to taste.
11. Serve the short ribs over the stone ground grits, if desired.
12. Garnish with fresh chopped parsley.
Nutrition Information:
covered percent of daily need
