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Oven Braised Beef Short Ribs

This recipe is a combination of two I found online and my own ingredients.  It smells wonderful while cooking, but tastes even better.


8-10 beef short ribs
2 Tablespoons olive oil
1/2 cup beef broth
1/2 cup red wine or (believe it or not) cranberry juice
1 package of Au Jus gravy mix (I use McCormick)
2 toes/buds of garlic, finely diced
1 large onion, sliced and separated into rings
1 Tablespoon chili powder
1 Tablespoon Italian seasoning blend
1 Tablespoon Worcestershire sauce
2 pounds peeled baby carrots (about 20 baby carrots)
1 14.5 ounce can of diced tomatoes, undrained
1/2 teaspoon black pepper
salt, garlic powder, and pepper to season ribs


Preheat oven to 325 degrees.  Lightly season beef ribs on all sides with salt, pepper and garlic powder.  Heat olive oil in a large skillet over medium high heat.  Brown all sides of beef ribs in heated oil (I prefer not to flour ribs, but you could lightly flour them in all-purpose flour).  Don't over cook--just about 5 minutes to get the outer beef layer  brown and a bit crispy.  In a 13 x 9 pan, toss together carrots, onions, and garlic.  Place browned ribs on top of vegetables.  In a mixing bowl, add wine/juice and beef broth and stir in Au Jus gravy mix.  When blended, add tomatoes, chili powder, Italian seasoning blend, Worcestershire sauce, and pepper.  Mix well.  Pour over ribs and vegetables.  Tightly cover with foil or if your baking pan has a lid, cover with lid.  Bake for 2 hours.  Remove foil/lid and cook another 25-30 minutes to reduce liquid.  Serve over mashed potatoes, grits, rice, or polenta.

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