Braised Boneless Short Ribs
These wine Braised Boneless Short Ribs are easy and delicious. Cooked low and slow, with onions, celery, carrots, and mushrooms, it's the perfect winter warmer!
Servings 6
Calories 869
Ingredients
- 3 ½ pounds boneless short ribs trimmed of excess fat
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 12 oz bacon chopped
- 2 large onions peeled and sliced
- 4 large carrots peeled and cut into 2-inch pieces
- 2 celery ribs chopped
- 1 lb brown mushrooms Cremini, baby Bella or chestnut mushrooms
- 4 medium garlic cloves minced
- 2 tablespoons flour
- 2 cups wine red or white both work
- 1 cup beef stock
- 1 bay leaf
- Fresh parsley chopped
- fresh ground pepper.
Instructions
- Preheat oven to 300°F and adjust oven rack to lower-middle position and heat oven.
- Pat the beef dry with paper towels and season with 2 teaspoons salt.
- Heat 1 tablespoon oil in a large heavy-bottomed oven-safe pot over medium-high heat until hot. Add the chopped bacon and cook until crisp. Using a slotted spoon, remove from the pan, and set aside. Drain all, but 2 tablespoons of fat from the pot.
- Add half of beef and cook, without moving, until well browned (about 4 to 6 minutes). Turn the beef and continue to cook on the second side until well browned, reducing heat if fat begins to smoke.
- Transfer beef to a plate and repeat with remaining tablespoon oil and short ribs. Set the browned ribs aside on a dish.
- Reduce the heat to medium, add the onions, celery, and carrots, and cook, stirring occasionally, until the onions are softened and beginning to brown, 10-12 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to the pan.)
- Add the mushrooms and cook until they release their liquid and the liquid cooks off. Add the garlic and cook another minute.
- Add the flour and coat the mixture well. Cook, stirring constantly, until it browns on the sides and bottom of the pan, about 2 minutes.
- Increase heat to medium-high, add wine, and simmer, scraping the bottom of the pan with a wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes.
- Add the stock, parsley, pepper, and bay leaf. Add cooked bacon, browned beef, and any accumulated juices to pot; cover and bring to simmer.
- Transfer pot to oven and cook, until a fork slips easily in and out of meat, 3 to 3½ hours.
- Using tongs, transfer meat to a cutting board and shred or cut into bite-sized pieces and return to the pot.
- Taste for seasoning and add salt as needed before serving.
Slow Cooker
- Follow the stovetop instructions through step 10. Then transfer to a slow cooker, cover, and cook on low for 8 hours or on high for 3 to 4 hours, stirring occasionally.
- Using tongs, transfer meat to a cutting board and shred or cut into bite-sized pieces and return to the pot.
- Taste for seasoning and add salt as needed before serving.
Video
Notes
- When browning the meat, work in batches so you don’t overcrowd the pan which will result in steaming the meat instead of searing.
- To get a good sear, don’t move the ribs after adding to the pan for at least 3 minutes.
- White or red wine are both good choices, but vermouth and dry sherry work too.
- For a nonalcoholic option, use extra stock with two tablespoons of balsamic vinegar.
- For extra richness replace the flour with tomato paste.
- If the sauce doesn’t thicken enough, add a roux of butter and flour to thicken on the stovetop before serving.
Nutrition
Calories: 869 | Carbohydrates: 17g | Protein: 62g | Fat: 54g | Saturated Fat: 20g | Cholesterol: 194mg | Sodium: 1451mg | Potassium: 1775mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6875IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 7mg