Sunday, January 6, 2013

Stove-top Braising is MUCH Quicker!

I haven't had much experience with Short Ribs but I saw some on sale and really wanted to try. I found so many recipes for braising in the oven but 3 hours? That's just way more time than I have even on Sundays. I finally found a way to braise on the stovetop that was much quicker so I rolled with it. The result? TENDER and very flavorful Short Ribs and the PERFECT Sunday Night Feast over some mashed potatoes!


4 short ribs, bone-in
Salt and pepper
1 Tbsp olive oil
1/2 c onions, chopped
1/2 carrots, diced
1 clove garlic, smashed
1/2 c tomato sauce
1 c red wine
1 tsp dried thyme
1 bay leaf
1. Season ribs with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add ribs and brown 5 minutes on each side. Remove and set aside.
2. Add onions and carrots and cook for 5 minutes, until softened. Add garlic and cook a minute.
3. Stir in tomatoe sauce and red wine. Bring to a boil and deglaze. Add thyme, bay leaf and ribs back.
4. Cover and turn heat down to low. Simmer 1 hour until meat is falling off the bones. Serve with mashed potatoes and ENJOY!

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