Succulent Oven-Braised Short Ribs
April 26, 2011 9 Comments
Short ribs soak up full-bodied flavor from red wine and a plethora of fresh vegetables as they slow cook to melt-in-your-mouth perfection.
PREP: 10 minutes + 6 or more hours to marinate
COOK: 2 1/2 to 3 hours
INGREDIENTS
- 1 onion, finely sliced
- 5 garlic cloves, smashed
- 2 small leeks, cleaned and finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 4 sprigs of fresh thyme, or 1 teaspoon dried thyme
- 1 cup red wine (For best results, use the same wine you will drink with dinner.)
- 1/2 cup soy sauce
- 1 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
- 3 1/2 pounds short ribs
- 6 small Yukon gold potatoes, peeled and cut into quarters (optional)
DIRECTIONS
- Mix all ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
- Preheat the oven to 400°F. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350°F after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.
YIELDS: 6 servings
© 2011 Jadeworks Entertainment.
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About Jathan Fink
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At first glance, I figured the picture came out of a Food magazine…….but then certain features of the picture became familiar!! Anyway, this sounds delish, I printed it out *S*
Darcy,
As other readers can attest, this is a fantastic dish. We know you’re going to love it. Let us know how it turns out for you after you prepare it and what your family thought.
By the way, what gave it away? Our yellow kitchen? 🙂 After all, you have eaten more than a meal or two at our table.
Love,
Jathan & Heather
p.s. You should also try our Buttermilk Pancakes. Just be sure to add the toasted pecans. I seem to remember that you do have a couple pecan trees in your backyard.
Thanks, they were delicious! I changed a bit and used shallots instead of onions and slightly increased the garlic. Loved them. Making them for Mother’s Day.
Margaret,
We’re so glad you loved this recipe as much as we do. We’re sure shallots give this a deeper flavor, as does the addition of more garlic. We love it when our readers really make the recipe their own and then share their own ideas. Thanks for staying in touch.
Best,
Jathan & Heather
Pingback: Celebrate family and friends this May « Jathan & Heather
Pingback: Celebrate family and friends this May « Jathan & Heather
I am making this for tomorrow, it sounds delicious! One question, when cooking is the pan covered throughout? Thanks.
Hi Margaret,
Yes, keep the pan covered with foil for the entire cook time. You’ll only need to remove the foil when you add the potatoes, but be sure to cover again before returning the pan to the oven.
Enjoy!
Jathan & Heather