Braised Short Ribs

Name: Braised Short Ribs
Ingredients: 3 lbs beef short ribs, bone-in, well trimmed of fat and cut into 3-inch lengths; 3/4 teaspoon salt, divided; 1/4 teaspoon fresh ground black pepper; 1 tablespoon olive oil; 2 medium onions, halved and sliced; 2 large carrots, diced; 1 tablespoon garlic, minced; 1 (14 1/2 ounce) can chicken broth; 1/2 cup tart dried cherries; 1/2 cup dry red wine; 1/2 teaspoon thyme; 1 bay leaf; 1 tablespoon Dijon mustard; 1 tablespoon prepared horseradish

14 ingredients

5 steps

Ingredients

3 lbs beef short ribs, bone-in, well trimmed of fat and cut into 3-inch lengths
3/4 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
2 medium onions, halved and sliced
2 large carrots, diced
1 tablespoon garlic, minced
1 (14 1/2 ounce) can chicken broth
1/2 cup tart dried cherries
1/2 cup dry red wine
1/2 teaspoon thyme
1 bay leaf
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish

Directions

1

Heat oven to 350°F.
2

Sprinkle ribs with 1/2 teaspoons salt and pepper. Heat oil in a large Dutch oven over medium- high heat. Brown ribs on all sides.Set the ribs aside; discard drippings in pot. Reduce heat to medium-low. Add onions, carrots and garlic and cook until almost softened, 10 minutes.
3

Return ribs to pot. Add broth, cherries, wine, thyme, bay leaf and remaining 1/4 teaspoons salt. Bring to a boil and cover pot. Transfer to oven and bake ribs 2 hours, or until very tender and meat falls of the bone.
4

Transfer ribs to a large, deep serving platter and cover. Skim fat; discard bay leaf.
5

and any bones that may have fallen off. If sauce is too thin, bring to a boil and cook 5 minutes to reduce slightly(you should have about 2 1/2 cups). Whisk in mustard and horseradish. Pour sauce over ribs.