Braised Short Ribs

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Servs: 8  

a great braising recipe.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   6 pounds beef short ribs, cut into 1-rib pieces 6 pounds beef short ribs, cut into 1-rib pieces
•   1 tablespoon olive oil 1 tablespoon olive oil
•   3 medium onions, chopped 3 medium onions, chopped
•   4 large garlic cloves, minced 4 large garlic cloves, minced
•   1 1/2 cups dry red wine 1 1/2 cups dry red wine
•   1 28 to 32-ounce can whole tomatoes including liquid coarsely pur?ed in a blender 1 28 to 32-ounce can whole tomatoes including liquid coarsely pur?ed in a blender
•   1 1/2 cups beef broth 1 1/2 cups beef broth
•   2 tablespoons soy sauce 2 tablespoons soy sauce
•   2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled

Instructions

1. Pat short ribs dry and season with salt and pepper. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot, but not smoking, and brown ribs in batches, transferring with tongs to a large bowl.
2. Add chopped onions to kettle and cook over moderate heat, stirring until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, soy sauce, rosemary, and bring to a boil.
3. Add ribs including any juices that have accumulated in bowl and simmer, covered for 2 hours, or until meat is tender. Transfer meat, with a slotted spoon, to a large bowl. Strain the vegetables from braising liquid.
4. Reduce braising liquid, stirring occasionally, until slightly thickened and reduced to about 5 cups.
5. Return meat to kettle and cook over low heat, stirring occasionally, until heated through. Stew may be made up to 3 days ahead. Cool uncovered.
6. Then refrigerate covered. Reheat stew, adding water as necessary to thin sauce.

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