Braised Short Ribs
Red Wine and Black Pepper
Brava
Serves 4
Active Time:
~15 min
Total Time:
~3 hrs 42 min
Ingredients
2 cups diced yellow onion (½-inch pieces) (about 1 medium onion)
½ cup diced carrot (½-inch pieces) (about 1 medium carrot)
½ cup diced celery (½-inch pieces) (about 1 medium celery stalk)
3 lb bone-in beef short ribs
½ cup chicken stock or broth
1½ cups dry red wine
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 bay leaf
1 sprig fresh rosemary
2 teaspoons red wine vinegar
Roasted potatoes or cooked polenta for serving (optional)
From Your Pantry
cooking oil
kosher salt and black pepper
Equipment
Brava Chef's Pan
mixing bowl
whisk
Nutrition Information
Allergens: Wheat (Gluten)
Keywords
Lunch
Dinner
Beef
Brava Accessory
Chef's Pan
Dairy Free
Recipes
Serves 4
Vegetables
Weekend
Year Round
1
Prep vegetables & short ribs
- In Brava Chef’s Pan, stir together onion, carrot, celery, 1 tablespoon cooking oil and 1 teaspoon salt.
- Arrange short ribs on top of vegetables.
- Slide Chef’s Pan, uncovered, into top shelf.
- Press green button to begin cooking.
- Note: You will add additional ingredients after 10 minutes.
2
Prepare chicken stock mixture
- While food cooks, in medium bowl, whisk together chicken stock, red wine, flour, tomato paste, 1 tablespoon salt and 1 tablespoon pepper until tomato paste is fully incorporated and there are no lumps.
3
Braise vegetables & short ribs
- Once Brava notifies you, carefully remove Chef’s Pan from Brava and stir in chicken stock mixture, bay leaf and rosemary.
- Cover Chef’s Pan with lid and slide into top shelf.
- Press green button to continue cooking.
4
Finish & serve
- Carefully remove Chef’s Pan from Brava and check ribs. Meat should easily pull from bones when pierced with a fork. If they are not yet tender, bake at 325°F for 30 minutes more.
- Arrange short ribs on serving platter or individual plates.
- If desired, use large spoon to skim fat off sauce. Add red wine vinegar to sauce; stir well.
- Top ribs with sauce. Serve with roasted potatoes or polenta, if desired.
