Michelle’s Favorite Braised Short Ribs

My all time favorite recipe to make is nothing other than “Michelle’s Favorite Braised Short Ribs”!  Tender ribs, great flavor and a company favorite!

Serves 6

Ribs and marinade                                 Sauce
1 c. dry white wine                                 2 T. olive oil.
3 T. garlic cloves, minced and divided     1 ½ c. EACH of carrots, celery and
2 T. Dijon mustard                                     onion, all finely chopped
1 t. red pepper flakes                               5 ¼ c. reduced salt chicken broth
18 beef short ribs, 3” to 4” pieces               2 bay leaves
3 ¾ c. reduced salt beef broth                  4 t. fresh thyme, chopped
¼ c. water
4 t. cornstarch

Mix wine, 1 T. garlic, mustard and red pepper in large glass baking dish.  Add short ribs; turn to coat.  Cover and refrigerate overnight, turning occasionally.

Preheat oven to 500°.  Using tongs, transfer ribs to large roasting pan; reserve marinade.  Sprinkle short ribs with salt and pepper.  Roast until brown, turning once, about 30 minutes.  Transfer short ribs to large bowl.  Place roasting pan over 2 burners.  Heat over medium-high heat.  Add 1 c. beef stock to pan and bring to boil, scraping up any brown bits.  Pour pan juices into bowl with short ribs.

Reduce oven temperature to 350°.  Heat oil in heavy large ovenproof pot over medium-high heat.  Add carrots, celery, onions, and 2 T. garlic.  Sauté until  vegetables are tender, about 12 minutes.  Add short ribs and pan juices, reserved marinade, 2 ¾ c. beef stock, chicken stock, thyme and bay leaves.  Bring to a boil.  Cover and place in oven.  Bake until ribs are tender, about 2 hours.

Using tongs, transfer short ribs to large bowl.  Boil cooking liquid until reduced to thin sauce consistency, about 25 minutes.  Strain liquid; discard solids and return liquid to pot.  Dissolve cornstarch in ¼ c. water.  Whisk into cooking liquid.  Boil until sauce thickens and coats spoon, stirring constantly, about 2 minutes.  Season with pepper.  Return ribs to the pot.  Simmer until heated through, about 3 minutes.  Transfer to platter.  Garnish with thyme.


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