Braised Short Ribs

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    Braised Short Ribs

    Braised Short Ribs

    (14)
    1hour45min


    14 people made this

    A lovely way to prepare a tasty cut of meat. I like to serve this easy dish with steamed broccoli and rice prepared with some of the remaining pan juices.

    Ingredients
    Serves: 4 

    • 1 tablespoon butter
    • 3 slices bacon, diced
    • 1kg beef short ribs, cut into 5cm
    • 1 1/2 teaspoons salt
    • 1 pinch ground black pepper
    • 1 cup (250ml) beef stock
    • 2 tablespoons fresh lemon juice
    • 1/4 cup (65ml) red wine
    • 1 pinch dried oregano, crushed

    Directions
    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. Preheat oven to 180 degrees C.
    2. In a large heavy saucepan over medium heat melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
    3. Transfer ribs and bacon to a baking dish. Season with salt and pepper. Pour in the beef stock, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
    4. Bake in the preheated oven 1 1/2 to 2 hours until the meat may be easily separated from the bone. Spoon off excess fat before serving.
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    Reviews and Ratings
    Global Ratings:
    (14)

    Reviews in English (14)

    by
    21

    Excellent. Also used stew meat which yielded tender flavorful dinner with little or no fat. Cooked potatoes in water and residue from browning meat and added them and carrots about one hour before baking done. Just great.  -  02 Aug 2004  (Review from Allrecipes USA and Canada)

    by
    15

    Doubled the recipe - eliminated oregano. Ribs were very flavorful and tender. Cooking liquid became fatty and would have to be de-greased for use as a gravy, which I did not do (although I am sure it would be delicious)  -  29 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    12

    I didn't personally like this recipe. Beef ribs are extremely fatty, and the wine, beef broth and oregano didn't lend that much flavor to the dish. You can't even make gravy from the broth in the pan because of the fattiness of the ribs. The meat was, however, very tender but I had to get it away from the fat!!  -  09 Sep 2004  (Review from Allrecipes USA and Canada)

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