Braised Short Ribs
Few dishes satisfy and take off the chill like braised beef in a rich sauce. Do you prefer a slow cooker to a Dutch oven? Here’s a recipe from kitchn.com that’s adapted to each method. Makes 6 servings
4 1⁄2 pounds bone-in beef short ribs
3 tablespoons vegetable oil
Salt and freshly ground black pepper
2 medium onions, sliced (about 4 cups)
6 cloves garlic, minced
4 1 ⁄2 cups liquid (beer, dry red wine or broth)
4 to 6 sprigs fresh herbs (such as rosemary and thyme) Preheat oven to 325 degrees (if using a Dutch oven).
Brush each of the short ribs with vegetable oil, and sprinkle generously with the salt and pepper. Heat a deep, wide Dutch oven over medium-high heat. Add the short ribs in one layer, leaving space between each, working in batches if necessary. Sear, without moving them, for several minutes. Using tongs, turn pieces to sear all sides.
Reduce heat to medium and add onions and garlic around the ribs. Cook about 5 minutes, until onions are softened.
Add liquid and bring to a simmer. Add herbs.
For Dutch oven method, cover Dutch oven and put into preheated oven to cook 2 to 2 1⁄2 hours, until meat is tender and falling off bone. For slow cooker method, transfer content of pot to slow cooker insert and cook on low 8 hours.
Allow meat to rest 20 minutes before serving. Mashed potatoes are a perfect pairing with braised short ribs. This recipe comes from Pillsbury. It serves eight, so you will have leftovers. Or will you …?