Cookbook Giveaway Week continues with another of my favorite recipes from my cookbook, Braised Short Ribs. When trying to come up with some new recipes incorporating beef to add to the collection, my friend Cindy suggested I make short ribs. At the time, I had never made them at home, though I had eaten them out numerous times. I was a little skeptical about how my latest experiment was going to turn out, but needless to say we enjoyed these so much, that I’ve since made these several times and in different ways (including an upcoming version with pomegranates and Cabernet wine!).
This cooking method works perfectly every time! These ribs are so tender, you only need a fork, and they have such an amazing, robust flavor. It takes hardly any time to prepare; however, you do need to be home to let it cook for the three hours, so it would make a wonderful Sunday afternoon dinner.
Braised Short Ribs
Prep Time: 30 minutes Cook Time: 3 hours Serves: 4-6
- 3 lb. Beef Chuck Short Ribs, bone in
- 2 tbsp. Butter
- 1 tbsp. Dijon Mustard
- 1 tbsp. Stone Ground Mustard
- 2 Scallions, chopped
- 2 Sprigs Fresh Thyme
- 1 Sprig Fresh Rosemary
- 2 Cloves Garlic, thinly sliced
- 1/2 Bottle Dry Italian Red Wine
- 2 c. Fat Free Beef Broth
- 2 c. Water
- Kosher or Sea Salt
- Fresh Ground Black Pepper
- Generously season ribs with salt and pepper.
- Heat butter in a Dutch oven over medium heat and add ribs.
- Sear ribs on all sides until they get nice and brown. Remove ribs and set aside.
- Add the scallions, garlic, both mustards, thyme, and rosemary to the Dutch oven.
- Sauté for approximately 2-3 minutes; then add the wine, beef broth, and water.
- Bring to a boil and add back in the ribs. Remove from heat and place entire Dutch oven with lid in a 350°F oven and bake for 3 hours.
- Check at least once per hour, and rotate the ribs.
- Remove entire Dutch oven and place on your stove burner. Remove the ribs and place on a serving dish. Tent with foil to keep warm.
- Turn the heat to high, let the remaining broth come to a boil, and reduce down to a thickened sauce, approximately 5-8 minutes.
- Strain sauce and pour over ribs.
Enter for your chance to win a copy of Carrie's Experimental Kitchen cookbook using the Rafflecopter link below. Five (5) lucky winners will be selected and notified on Monday, November 25, 2013. Please read all terms and conditions as this contest is only valid in the Continental U.S.
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