Monday, September 23, 2013

Braised Short Ribs

Last weekend, we went out to dinner with friends and I tried a meal that included braised short ribs, some fish and polenta. The fish was okay, but the short ribs were amazing. I decided that it was a meal that I would love to make at home. So, as I tend to do, I did a search on the internet. No one recipe that I found was really quite what I was looking for, so in my typical style, I combined several recipes to get to one that worked for me.

I forgot to buy the polenta, so we served it with rice and corn on the side. I used the braising liquid to make a quick gravy to serve as a sauce for the meal. The meal was met with great feedback from the whole family.

I think that next time, I might swap out my braising liquid and use 1 cup strong coffee and 1 cup beef broth or 1 cup red wine and 1 cup beef broth. I definitely will try making it with polenta too.

Braised Short Ribs
2 pounds boneless beef short ribs
1/4 cup flour
1 tablespoon olive oil
1 tablespoon minced garlic
1 medium onion, diced
10 Roma tomatoes, chopped
1 teaspoon thyme
12 fluid ounces soda pop
1/2 cup beef broth


Preheat oven to 325.

Dry the ribs off, season with salt and pepper and dredge in flour.
Pour the olive oil into a skillet over medium-high heat. Brown the ribs, about 5 minutes on each side.

Place the garlic, onions, tomatoes, and thyme in the bottom of a roasting pan.
Top with the ribs and then pour in the pop and beef broth.
Cover tightly with foil.

Place in the oven for 3 hours. Allow the meat to rest for about 5 minutes before serving.


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