Braised Short Ribs With Carrots And Fennel
My goodness, if you've never made braised short ribs, you are truly missing out on the most flavorful and "fall-off-the-bone" tender ribs ever.
Servings: 4 servings
Ingredients
- 5-5 1/2 lb bone-in beef short ribs
- salt and pepper (to taste)
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion , finely chopped
- 1 cup baby carrots
- 1 inch medium fennel bulb , sliced into 1/2- pieces
- 2 cloves garlic , minced
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 3 cups beef or chicken stock
- 2 large fresh thyme sprigs
- 1 bay leaf
Instructions
- Preheat the oven to 375 degrees F.
- Generously season the short ribs with salt and pepper.
- Put the flour in a wide, shallow bowl and dredge the ribs, coating each side evenly; shake off the excess flour.
- Put the oil into a large, heavy oven-proof pot or Dutch oven and heat on medium high heat.
- Place the ribs into the pot and brown all sides of the meat.
- Transfer the meat to a plate.
- Add the onions, carrots and fennel to the pot and season with salt and pepper and cook for 3-4 minutes. Add in the garlic and cook for another minute.
- Pour in the wine and the tomato paste, bring to a boil and cook over medium high heat for 2-3 minutes.
- Add the beef short ribs back to the pot.
- Pour in the stock.
- Add the thyme and bay leaf.
- Bring to a boil; cover the pot with the lid, remove the pot from the stove and transfer the pot to the oven.
- Bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Simmer the sauce until thickened, 8-10 minutes.
- Spoon some of the sauce over the ribs and serve with the vegetables.
Nutrition
Serving: 4g