Braised Short Ribs

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)

Tags

  • Lunch
  • Dinner
  • Beef
  • Brava Accessory
  • Chef's Pan
  • Dairy Free
  • Recipes
  • Serves 4
  • Vegetables
  • Weekend
  • Year Round

  1. 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 shelf.
    • Press green button to begin cooking.
    • Note: You will add additional ingredients after 10 minutes.

  2. step
    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. step
    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. step
    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.