Braised Short Ribs

Name: Braised Short Ribs
Yield: Makes 4–6 Servings
Ingredients: Salt and freshly ground pepper; Beef short ribs, 4–5 lb (2–2.5 kg) total weight, cut into 3-inch (7.5-cm) pieces; Chicken broth or stock, 2 cups (16 fl oz/500 ml), homemade or purchased; Port or brandy, 1 cup (8 fl oz/250 ml); Yellow onion, 1, finely chopped; Dry red wine, 2 cups (16 fl oz/500 ml); Olive oil, 3 tablespoons; Fresh flat-leaf (Italian) parsley, 2 tablespoons minced; Boiling potatoes, 1 lb (500 g), quartered; Carrots, 2, cut into large chunks

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Beef short ribs, 4–5 lb (2–2.5 kg) total weight, cut into 3-inch (7.5-cm) pieces
Salt and freshly ground pepper

Main course
Dinner

Method

Brown the ribs

Preheat the oven to 325°F(165°C). Season the ribs with salt and pepper. In a Dutch oven or large ovenproof frying pan over high heat, warm the oil. Working in batches if necessary, add the ribs, and cook, turning once, until browned