Tender Braised Short Ribs
Serving Size / Yield
- 2 T vegetable oil
- 6 short ribs, cut about 2 inches
- 1 large onion, chopped
- 2 carrots, sliced
- 3 ribs of celery, sliced
- 3 cloves of garlic, sliced thickly
- 1 bottle of dry red wine
- 3 C chicken stock
Heat vegetable oil in a large skillet over medium heat. Next, season the ribs with salt and pepper. Place the ribs in the skillet and cook them for about 18 minutes until the outside is brown and crispy, turning them once. Transfer the ribs to a baking dish once finished cooking.
Cook the onion, carrots, garlic, and celery in the skillet for about 20 over low heat until the vegetables are soft. Next, add the wine and bring it to a boil. Then, pour the liquid (vegetables included) into the baking dish with the ribs and let marinade overnight.
After ribs have marinated overnight, preheat the oven to 350 degrees. Pour the ribs into a large pan and add the chicken stock, Bring the liquid to a boil, and then place ribs in the oven to cook covered for an hour and a half. Turn the ribs halfway through, and remove from oven once meat is tender and the liquid has reduced by half.
Transfer ribs into a separate baking dish and discard the bones. Strain the fat from the sauce and then pour it once more over the ribs.
Lastly, preheat the broiler and braise the meat for about 10 minutes until a crispy glaze has developed, and the meat is sizzling. Remove meat from the oven and serve topped with the sauce