Luscious Oven Braised Short Ribs Recipes

LUSCIOUS OVEN-BRAISED SHORT RIBS

Steps:

• Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
• Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

LUSCIOUS OVEN-BRAISED SHORT RIBS

Steps:

• Mix all ingredients except the meat and potatoes in a 9 x 15-in. roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
• Preheat the oven too 400ºF. Braise the short ribs for 2 ½ to 3 hours, reducing the heat to 350ºF after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

BRAISED SHORT RIBS IN THE OVEN RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Pat the ribs dry with paper towels. Season generously all over with salt and pepper.
• Heat the oil in a large Dutch oven or other heavy-duty pot on medium heat. When the oil shimmers, add the ribs, in batches if necessary to avoid crowding the pan, and sear on all sides until golden brown, about 15 minutes.
• Remove the ribs to a plate as they become brown. Add the onion and continue cooking, stirring occasionally, until the onions are translucent, about 2 minutes. Add the garlic and cook until just fragrant, about 30 seconds.
• Return the ribs to the pot along with any accumulated juices from the plate. Add the beef broth, wine, Worcestershire, and thyme sprigs. Raise the heat to high and bring to a boil.
• Cover, transfer to the oven, and continue to cook, undisturbed until the meat is very tender, about 2 1/2 hours. Check the meat after 2 hours. If there is too much liquid, return to the oven and continue to cook uncovered, until the meat is fork-tender. If most of the liquid has evaporated, add 1 to 1 1/2 cups of boiling beef broth or a combination of broth and red wine, return to the oven and continue to cook, uncovered until the meat is fork-tender.
• Transfer the ribs to a large serving bowl. Pour the broth into a gravy separator. Discard the excess fat. Adjust the seasoning of the remaining liquid with salt and pepper to taste.
• Pour the liquid over the short ribs, garnish with fresh thyme leaves, and serve.