Braised Beef Short Ribs

First of all, many thanks to all of you.  “A Jeanne in the Kitchen” has come a long, long way since it’s humble beginnings, just a little over one year ago.  And that is all because of all of you.  I want to share a very nice compliment I just received – “I am so impressed with the site. The recipes are actually there without going through pages and pages of junk! Thanks!”  This totally made my day.   Thank you, thank you, thank you.  I will do my best to keep up the good work and to keep you all coming back for more.  I have plenty more ideas and recipes to share.

Now ….. for yet another delicious, satisfying recipe.

My husband is a big fan of ribs.  We don’t eat them as often as we eat other meats, but they we still enjoy them fairly often.  Larry likes ribs much mores so than I do.  He is a big fan of all kinds of ribs, whereas I prefer the beef short ribs, and even then, I try not to eat them all that much.  All ribs are very fattening, which is probably why they are so popular and taste so good.  I like the beef short ribs because they are much meatier than the pork spare ribs, and I think they are also more versatile.  No matter what recipe I choose to use though, they are almost always slow cooked, which makes them just fall off the bone tender and they just melt in your mouth.  I found a new recipe that I had to try.  It just looked and sounded so delicious, and believe me, it was.  It is definitely a hit.

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Braised Beef Short Ribs

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4 lbs beef short ribs, cut into large pieces

2 TBSP olive oil

2 TBSP butter

2 large carrots, peeled and sliced

1 onion, cut into a medium dice

3-4 tomatoes, cut into a medium dice

1 cup beef broth

2 TBSP balsamic vinegar

1/2 cup flour

salt and pepper to taste

2 TBSP garlic

3/4 cup dry red wine

1 TBSP each fresh rosemary, thyme and oregano, chopped fine

1/4 cup water

 

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Mix the salt and pepper into the flour and coat the rib pieces with the flour.  Once the ribs are coated in the flour, add the oil and butter into a hot skillet, then add the meat and cook until the ribs are browned on all sides.

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While the meat is cooking, cut all the vegetables and set aside.

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When the meat is browned, place it in the slow cooker, then cover with the vegetables, the liquids and herbs.  Mix everything together well.

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Cover the slow cooker, turn it on to high, and forget about it for about 3-4 hours.  Just before serving, make some mashed potatoes.  When the ribs are ready, serve them over the mashed potatoes, then add the vegetables on top and spoon some of the juice over everything.  Enjoy with a glass of your favorite red wine or beverage of choice.  A delicious dinner without much effort.  Sit back and relax.  You’ve earned it.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

22 thoughts on “Braised Beef Short Ribs”

    1. My pleasure. I am glad you enjoyed the,m. I am always looking for guest chefs. If you would like to share one or two of your recipes, send me pictures, and at least ONE of you as well, and your recipes and I will feature you on my blog as a guest chef. Send them to my personal email address at Jeanne Jones @ ljbjej@q.com. 🙂

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