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Braised Short Ribs

Red Wine and Black Pepper

Brava

Active Time:
~15 min
Total Time:
~3 hours 30 minutes
step

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.
step

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.
step

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.
step

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.