Braised Short Ribs
Red Wine and Black Pepper
Brava
Active Time:
~15 min
Total Time:
~3 hours 30 minutes
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
Entree
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 oven shelf.
2
Sear vegetables & short ribs
- Select “Sear” on your oven touchscreen. Select All Zones top, set timer for 10 minutes and press green button to cook for 10 minutes.
- 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.
- Carefully remove Chef’s Pan from oven and stir in chicken stock mixture, bay leaf and rosemary.
- Cover Chef’s Pan with lid and slide into top oven shelf.
- Deselect All Zones top, select All Zones bottom, set timer for 10 minutes and press green button to cook for 10 minutes.
3
Braise vegetables & short ribs
- Select “Bake” on your oven touchscreen. Set temperature to 325°F and timer for 3 hours. Press green button to begin preheating. It’s okay to leave Chef’s Pan in oven while it preheats for this recipe.
- When oven is preheated, press green button again to begin baking.
4
Finish & serve
- Carefully remove Chef’s Pan from oven and check ribs. Meat should easily pull from bones when pierced with a fork. If they are not yet tender, bake 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.