Really-Not-So-Short Ribs Recipe

Name: Really-Not-So-Short Ribs Recipe
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Cuisine: American
Ingredients: 3 tablespoons canola oil; 1 large carrot, coarsely chopped; 1 large yellow onion, coarsely chopped; 3 celery ribs, cut into ¼-inch pieces; 1 large leek, white and light green parts only, cut into ¼-inch pieces; 5 garlic cloves; 4 fresh thyme sprigs; 1 fresh rosemary sprig; 1 bay leaf; 4 cups red wine; 4 cups chicken stock; ½ cup honey; 3 tablespoons kosher salt; 1 ½ teaspoons Baharat; 1 teaspoon sweet Hungarian paprika; 1 teaspoon ground cumin; 1 teaspoon freshly ground black pepper; 5 pounds beef short ribs, rinsed

4 steps

Prep:15minCook:2h 45min

Braise short ribs in an aromatic medley of vegetables, red wine, and Baharat for a hearty, comforting winter meal.

Updated at: Thu, 17 Aug 2023 08:03:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories1107.6 kcal (55%)

Total Fat77.5 g (111%)

Carbs40.4 g (16%)

Sugars29.1 g (32%)

Protein32.4 g (65%)

Sodium3146.8 mg (157%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 tablespoonscanola oil

1carrot

large, coarsely chopped

1yellow onion

large, coarsely chopped

3celery ribs

cut into 1/4-inch pieces

1leek

large, white and light green parts only, cut into 1/4-inch pieces

4 cupsred wine

4 cupschicken stock

½ cuphoney

3 tablespoonskosher salt

1 ½ teaspoonsBaharat

1 teaspoonsweet hungarian paprika

1 teaspoonground cumin

1 teaspoonfreshly ground black pepper

5 poundsbeef short ribs

rinsed

Instructions

Step 1

Heat the oven to 350°F.

Step 2

Heat the oil in a large Dutch oven or other large, heavy pot until it starts smoking. Add the carrot, onion, celery, leek, and garlic. Sauté until the vegetables start to caramelize, about 15 minutes. Add the thyme, rosemary, and bay leaf and sauté for another 5 minutes.

Step 3

Add the wine and bring to a boil, then reduce the mixture by half. Add the chicken stock, honey, salt, baharat, paprika, cumin, and pepper. Bring to a boil one last time, then lower the heat to simmer.

Step 4

The next part requires a little more movement, so use a pair of tongs for this one. Sandwich the short ribs between a layer of vegetables on the bottom and another layer of vegetables on top. Ladle some of the sauce over the short ribs, then cover with a lid. Bake in the oven until the meat is fork-tender, 2 ½ to 3 hours. Serve with the sauce.

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