Slow Braised Beef Short Ribs

Recipe courtesy Jason Wilson, Crush Restaurant

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Picture of Slow Braised Beef Short Ribs Recipe Photo: Slow Braised Beef Short Ribs Recipe
Rated 5 stars out of 5
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Total Time:
18 hr 55 min
Prep
25 min
Inactive
12 hr 0 min
Cook
6 hr 30 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

Marinade:

Directions

Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.

Preheat oven to 375 degrees F.

Remove ribs from marinade, pour all the wine into a saucepot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a saucepot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 7 reviews

  • on December 04, 2011

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    Very tasty! My kids ate everything on the plate!...Lots of time spent to prep and cook. It taste exactly like an excellent roast which was awesome!, but I guess I expected something more exotic tasting.

    It was the first time I've ever made short ribs, and I think the first time I've even eaten them period. So I didn't really know what to expect.

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  • on January 23, 2011

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    YUM! I used buffalo short ribs and decreased the amounts on everything (because its only two of us so therefore i decreased the marinating time to about 4hrs and cooking time to 3 hrs. Didn't have any porcini so cooked up some baby bellas by themselves and added at the end and I cannot believe how delicious!! Definately need to have the day off to do but what a great sunday dinner! Served with mixed veggies and boiled potatoes with dill!

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  • on November 14, 2009

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    I am not a fan of short ribs but my husband loves them. I thought I would try this recipe as braising them for a long period of time would render the fat down, which it did. They were excellent. I will always cook them this way now.

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