Fall-off-the-Bone Braised Short Ribs Video
The recipe Fall-off-the-Bone Braised Short Ribs Video can be made in roughly 3 hours and 15 minutes. One serving contains 415 calories, 29g of protein, and 26g of fat. For $2.7 per serving, you get a main course that serves 8. This recipe from Everyday Dishes requires red wine, flour, bone-in short ribs, and canned beef broth. 344 people were glad they tried this recipe. Taking all factors into account, this recipe earns a spoonacular score of 63%, which is good. Try Fall-off-the-Bone Short Ribs, Red Wine Braised Short Ribs with Smashed Fall Vegetables, and Red Wine Braised Short Ribs with Smashed Fall Vegetables for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 180 minutes
Ingredients:
2 Tbsp apple cider vinegar
1 Tbsp beef bouillon
3 1/2 lbs short ribs, boneless, or 4 bone-in short ribs
3 Tbsp brown sugar
14 oz can beef broth
1/3 cup all-purpose flour
4 cloves garlic, minced
3 Tbsp olive oil
1/2 cup red wine
salt and pepper
3 Tbsp tomato paste
4 Tbsp unsalted butter
1 Tbsp Worcestershire sauce
1 medium yellow onion, diced
Equipment:
oven
dutch oven
frying pan
ladle
sieve
Cooking instruction summary:
Preheat the oven to 250 degrees.Season all sides of the short ribs with salt and pepper and set aside. Place flour in a gallon-size re-sealable bag then add the ribs and shake to lightly coat them in flour.Next, heat olive oil in a large Dutch oven over medium-high heat until the oil is shimmering. Add as many short ribs as possible without overcrowding the pan. Brown the ribs on all sides then transfer to a plate and keep warm. Repeat with remaining short ribs.Once the last of the short ribs has been transferred, immediately add butter and reduce the heat to medium. Add the onions and allow them to cook for approximately 3 minutes before adding the garlic. Allow the garlic to cook approximately 2 minutes then add the beef broth and red wine. Begin scraping the bottom of the skillet to remove anything that may be sticking.Simmer the broth and wine for about 5 minutes before adding the remaining ingredients. Stir until combined then add the short ribs to the Dutch oven. Cover and put the Dutch oven in the oven and roast for about 2 hours.When the ribs are fall-apart tender, carefully remove them to a serving platter and strain the cooking liquid through a sieve. Allow approximately 2 minutes for the fat to rise to the surface then skim it off with a ladle. Pour the liquid over the short ribs and serve. Enjoy!
Step by step:
1. Preheat the oven to 250 degrees.Season all sides of the short ribs with salt and pepper and set aside.
2. Place flour in a gallon-size re-sealable bag then add the ribs and shake to lightly coat them in flour.Next, heat olive oil in a large Dutch oven over medium-high heat until the oil is shimmering.
3. Add as many short ribs as possible without overcrowding the pan. Brown the ribs on all sides then transfer to a plate and keep warm. Repeat with remaining short ribs.Once the last of the short ribs has been transferred, immediately add butter and reduce the heat to medium.
4. Add the onions and allow them to cook for approximately 3 minutes before adding the garlic. Allow the garlic to cook approximately 2 minutes then add the beef broth and red wine. Begin scraping the bottom of the skillet to remove anything that may be sticking.Simmer the broth and wine for about 5 minutes before adding the remaining ingredients. Stir until combined then add the short ribs to the Dutch oven. Cover and put the Dutch oven in the oven and roast for about 2 hours.When the ribs are fall-apart tender, carefully remove them to a serving platter and strain the cooking liquid through a sieve. Allow approximately 2 minutes for the fat to rise to the surface then skim it off with a ladle.
5. Pour the liquid over the short ribs and serve. Enjoy!
Nutrition Information:
covered percent of daily need
