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Braised Spiced Short Ribs Recipe

Braised Spiced Short Ribs Recipe

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Ingredients

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Nutrition

2005

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Ingredients:

Serving

12 beef flanken-cut short rib pieces, excess fat trimmed
2 tbsp kosher salt
2 tbsp freshly ground black pepper
1/3 cup flour
3 tbsp olive oil
2 large yellow onions, finely chopped
2 small carrots, cut into 1/2-in. dice
2 cups red wine
1 cup dry sherry
2 bay leaves
1 tbsp finely chopped fresh thyme
2 tbsp canned tomato paste
2 tbsp soy sauce
1/2 cinnamon stick
1/4 star anise pod
6 cups reduced-sodium beef stock

Directions:

Preheat oven to 300°. Season ribs with salt and pepper and dust lightly with flour. Heat oil in a 10- to 12-in. heavy-bottomed pot over medium-high heat. Knock excess flour off ribs and brown in oil on all sides, working in batches to give them enough room to brown.
Transfer ribs to a roasting pan large enough to hold them in a single layer (about 12 in. by 17 in.). Add onions and carrots to pot on stove and cook over medium heat, stirring often, until lightly browned, about 5 minutes. Pour off excess fat if any, then stir in wine and sherry, scraping up browned bits from the bottom of the pan. Raise heat to high and boil liquid until reduced by three-quarters and slightly syrupy, 10 to 15 minutes. Add herbs, tomato paste, soy sauce, spices, and beef stock; bring to a boil.
Pour liquid over ribs. Cover pan tightly with a double layer of foil and braise ribs in oven until meat is fork-tender and almost falling off the bone, 2 1/2 to 3 hours (2 to 2 1/2 hours if using ordinary short ribs). Let ribs cool in braising liquid, then refrigerate, covered, overnight.
The next day, remove solidified fat from top of ribs. Set pan on stovetop across two burners and heat over medium heat, uncovered, until gelatinized braising liquid has melted. Transfer ribs to a large bowl or pot and cover to keep moist. Strain liquid into a large bowl and throw away solids. Pour liquid back into pan and boil over medium-high heat, occasionally scraping up browned bits, until reduced to a thick but still pourable glaze, 20 to 30 minutes.
About 20 minutes before serving, set ribs carefully on top of sauce (to keep bones from falling out), turn heat to low, and cook, spooning sauce gently over ribs, until ribs are well glazed and heated through. Arrange each rib on a spoonful of Horseradish Potato Purée in a wide shallow bowl and drizzle some sauce on top. Serve with Braised Lacinato Kale and Glazed Pearl Onions and Baby Carrots if you like.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2004.58 Kcal (8393 kJ)
Calories from fat	691.53 Kcal
		% Daily Value*
Total Fat	76.84g	118%
Sodium	9281.34mg	387%
Potassium	4570.74mg	97%
Total Carbs	123.16g	41%
Sugars	28.8g	115%
Dietary Fiber	18.37g	73%
Protein	45.03g	90%
Vitamin C	21.4mg	36%
Vitamin A	1mg	33%
Iron	6.7mg	37%
Calcium	467.9mg	47%

Amount Per 100 g
Calories	74.84 Kcal (313 kJ)
Calories from fat	25.82 Kcal
		% Daily Value*
Total Fat	2.87g	118%
Sodium	346.5mg	387%
Potassium	170.64mg	97%
Total Carbs	4.6g	41%
Sugars	1.08g	115%
Dietary Fiber	0.69g	73%
Protein	1.68g	90%
Vitamin C	0.8mg	36%
Iron	0.3mg	37%
Calcium	17.5mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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