Braised Short Ribs
These ribs are like individual pot roasts, meltingly tender and comforting to the bone. Roasted potatoes or noodles are the obvious accompaniment. It’s also a great make-ahead meal as it actually improves in flavor overnight. Just reheat and serve.
5 pounds beef short ribs
1 tablespoon olive oil
4 garlic cloves, chopped
2 red onions, peeled and each cut into 8 wedges
¼ cup ketchup
3/4 cup red wine
1 cup beef broth
3 tablespoons Worcestershire
1 teaspoon dried oregano
1 teaspoon dried thyme
1 pound bag peeled baby carrots
2 tablespoons Clabber Girl cornstarch
2 tablespoons water
1 teaspoon grated lemon zest
Preheat oven to 350 degrees F.
Season ribs with salt and pepper. Heat oil in a large kettle over moderately high heat, add ribs in batches, browning them on all sides and transfer them to a plate.
Reduce heat to medium, add garlic and onions and cook until golden. Stir in wine, broth, ketchup, Worcestershire, oregano and thyme. Add the ribs with any accumulated juices and top with the carrots. Bring to a boil. Cover and braise in the oven for 2 hours or until the meat is very tender.
Transfer the ribs and vegetables to a serving platter and keep warm covered. Skim the fat from the braising liquid. In a small bowl whisk together the cornstarch, water and lemon zest and add to the liquid. Simmer the gravy, whisking for 2 minutes and spoon over the ribs.
Serve over the spaghetti squash.
Leslie’s Culinary Café – Leslie Glover Pendleton