Braised Short Ribs
By All-Clad
Braised Short Ribs
By All-Clad
Yield/Serves:
Makes 6 servings
- 1 bottle (750ml) full-bodied red wine, such as Zinfandel or Cabernet Sauvignon
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 (6-ounce) can tomato paste
- 4 pounds bone-in beef short ribs
- Salt and freshly ground pepper, to taste
- 2 cups all-purpose flour
- 3 tablespoons olive oil
- 2 large yellow onions, chopped
- 3 large carrots, peeled and cut into 1-inch chunks
- 4 garlic cloves, chopped
- 1 to 2 cups low-sodium beef stock
In a large sauté pan over medium heat, combine the wine, thyme, rosemary and bay leaf. Bring to a boil and cook until reduced by about one-third, 15 to 20 minutes. Whisk in the tomato paste and cook for 10 minutes more. Remove from the heat.
Season the short ribs with salt and pepper. Spread the flour on a rimmed baking sheet. Dredge the ribs in the flour, coating all sides. Shake off the excess.
In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in two batches, brown the ribs on all sides, 7 to 10 minutes total. Transfer to a plate.
Reduce the heat to medium, add the onions, carrots and garlic to the pan and cook, stirring occasionally, until softened, about 10 minutes. Add the wine mixture, stirring to scrape up the browned bits. Add the short ribs and enough stock to cover the ribs halfway.
Transfer to the All-Clad Slow Cooker.
Cover and cook on high for 4 hours (or on low for 8 hours) according to the manufacturer’s instructions, stirring occasionally.
Spoon off any fat from the sauce. Discard the herb sprigs and bay leaf. Transfer the ribs, carrots and sauce to individual shallow bowls and serve immediately.
Season the short ribs with salt and pepper. Spread the flour on a rimmed baking sheet. Dredge the ribs in the flour, coating all sides. Shake off the excess.
In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in two batches, brown the ribs on all sides, 7 to 10 minutes total. Transfer to a plate.
Reduce the heat to medium, add the onions, carrots and garlic to the pan and cook, stirring occasionally, until softened, about 10 minutes. Add the wine mixture, stirring to scrape up the browned bits. Add the short ribs and enough stock to cover the ribs halfway.
Transfer to the All-Clad Slow Cooker.
Cover and cook on high for 4 hours (or on low for 8 hours) according to the manufacturer’s instructions, stirring occasionally.
Spoon off any fat from the sauce. Discard the herb sprigs and bay leaf. Transfer the ribs, carrots and sauce to individual shallow bowls and serve immediately.