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Prep Time4 hours
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Cook Time3 hours or more
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Serving2
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This is just so easy and soooo delicious. I included a picture of the recipe I found in Food & Wine magazine which I followed “almost” to a tee. I used chili sauce instead of tomato paste because I always have Heinz chili sauce in my frig. The leftovers were even better the next day. This beef is unctuous, rich and has just the right amount of tang. You could serve it over rice, noodles, polenta or potatoes. Just take your time with this… your house will smell amazing. The only real ‘trick’ is to de-grease the sauce before you serve it. This may not be diet food but who cares — you can eat tuna fish tomorrow.
Some tips for this recipe: Choose the right kind of ribs. You want bone in short ribs not back ribs. Buy enough ribs! I bought 5 or 6 ribs and that was fine for one or two people, but if I were serving more people than that, I needed another pack of ribs. Be sure to de-grease the sauce — that’s extremely important. Sear the ribs before you braise them. Season the ribs well with salt and pepper. Don’t let the sauce boil while you are braising. You want “low and slow,” for meltingly tender ribs. And don’t skip the coca cola!!!
Ingredients
Braised Short Ribs
Directions
Heat your oven to 350 degrees.
Salt and pepper the ribs, then dredge very lightly in flour.
Swirl some oil in the bottom of a large Dutch oven. Heat over medium high heat until the oil is hot enough to make the ribs sizzle when you put them in. Then put the ribs in the pot and brown them all over.
Remove the browned ribs to a platter.
If there is excess oil in the Dutch oven, get some of it out. Toss in the onions and carrots (diced) and brown the onions. They should be golden and soft.
Add a glug of Heinz chili sauce, about 1/8 to 1/4 of a cup. Stir it into the vegetables.
Add the wine and let it boil up. Then add the stock and the coca cola. Let it all boil up and then reduce the heat and simmer for about 10 minutes. Add the thyme (tied in a bundle with a string) and the bay leaf.
Put the ribs back in the Dutch oven, and put the pot in the 350 degrees oven for a couple of hours or more. Check on it from time to time and if the liquid is bubbling too much, reduce the oven heat to about 330 degrees and cook it low and slow until the meat is falling off the bone.
When the meat is tender and falling off the bone, remove the pot from the oven. Remove the ribs to a platter. Take the thyme and bay leaf out of the pot. Let the gravy cool a bit, then de-grease it as best you can. (I used one of those strainers that looks like a measuring cup with a spout and a stopper).
When you have de-greased your gravy, put the ribs back in and heat them up and serve!
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