Braised Short Ribs

Braised Short Ribs require a little hands-on prep time followed by a bake in the oven for a couple of hours of hands-off time. This minimal hands-on time dish results in a rich sauce and a complete meal that can be served over creamy grits, polenta or pappardelle. The short ribs are a fatty cut of meat that infuse the sauce with flavor as the fat melts away during the bake time. It’s perfect for a dinner party, and I love it served over dreamy mashed potatoes recipe in my cookbook, My South Texas Kitchen , or view the recipe here. How do you like to serve this dish? Share your comments below and tag your photo @y_delicacies on instagram.

Braised Short Ribs                

Yvette Zuniga Jemison YDelciacies.com                                                     

 Servings: 6

Seasoned flour

2 cups flour

2 teaspoons salt

2 teaspoons black pepper

Ribs

5 pounds bone-in beef short ribs, cut into 3-4 inch segments

3 tablespoons olive oil        

Salt

Pepper                                                                                                                                

1 ½ cup onions, diced                                                            

1 cup celery, diced                                                                 

1 cup carrots, chopped

6 large cloves garlic, minced

2 cups white wine

2  1.5-ounce packages demi-glace

3 cups chicken broth

15 oz can crushed tomatoes

2 tablespoons Worcestershire sauce

1 tablespoon Crystal Hot Sauce

1 teaspoon garlic powder

1 teaspoon onion powder

3 bay leaves

5-ounce package fresh thyme

5-ounce package fresh rosemary

twine

1 cup parsley, chopped

mashed potatoes, creamy grits, polenta or pappardelle for serving

Seasoned Flour

1. In a medium shallow dish, stir the flour, salt and pepper until well combined. Set aside.

 Ribs

1. Preheat the oven to 325°F. Heat the oil in a Dutch oven over medium-high heat.

2. Salt and pepper each of the ribs, seasoning all sides.

3. Working in small batches, dredge the ribs in the seasoned flour, coating all sides, and shake off the excess flour.

4. Arrange the coated ribs in the oil and cook until brown and crispy, 3-5 minutes on each side; transfer to a plate. It’s best to work in 2-3 batches to avoid overcrowding the pot while browning the ribs.

5. Reduce the heat to medium, and add the onions, celery and carrots to the drippings and flour bits in the pot. Cook, stirring frequently, until the vegetables are heated through, about 3 minutes. Add the garlic and stir until heated and fragrant, about 1 minute.

6. Add the white wine and simmer until you no longer smell any alcohol, about 5 minutes.

7. Whisk in the demi glace until dissolved. Add the chicken stock, tomatoes, Worcestershire sauce, hot sauce, garlic powder, onion powder and bay leaves. Stir to combine and bring to a simmer.

8. Divide the thyme and rosemary in half. Tie half of the thyme and half of the rosemary together with the twine. Repeat, creating two herb bundles. Add to the pot of simmering liquid.

9. Arrange the browned ribs in a single layer in the liquid in the pot. Bring to a simmer and immediately turn off the heat. Cover with an oven proof lid and bake in the preheated oven until the ribs are tender, about 2 ½ hours.

10. Skim any excess oil from the top and remove the herb bundles. Stir in the parsley and serve the ribs and sauce over mashed potatoes, creamy grits, polenta or pappardelle.