
Braised Short Ribs

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Short ribs are a perfect cut for braising, because they contain a lot of fat that keeps them moist. Approach them like any braise: brown the meat with vegetables in the oven, simmer gently with wine and broth, strain and degrease the braising liquid, and use the liquid to baste the meatfor the final glazing. Keep in mind that short ribs come in two forms. Sometimes they are cut crosswise into strips containing 4 ribs or so and about 2 inches long. The alternative, and the one called for here, are 4-rib pieces with ribs about 6 inches long and covered with meat. This recipe will satisfy eight normal appetites or four hungry people with little else to eat. You can get by serving six people, too, some hungrier than others. Makes 4 to 8 main-course servings.
ingredients
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serves: 4
2 pieces (4-rib) (with ribs about 6 inches long) (about 7 pounds total)
Salt
Pepper
2 large carrots (peeled and cut into 2-inch sections)
1 large onion (sliced)
1 head garlic (halved crosswise)
1 bottle (750 ml) full-bodied red wine
2 cups chicken broth (or as needed)
Bouquet garni
Servings Per Recipe: 4
Amount per Serving
Calories: 83
- Total Fat: 0.8 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 76.7 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.6 g
- Sugars: 3.5 g
- Protein: 3.2 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012