Canadian-Beef-Braised-Beef-Short-Ribs

Braised Beef Short Ribs

When it comes to favourite recipes, these slowly braised beef short ribs in a rich herb-orange flavoured sauce served with lots of creamy mashed potatoes are the quintessence of comfort food.

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Canadian-Beef-Braised-Beef-Short-Ribs

Yields6 Servings
Prep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins

 3 lb (1.5 kg) boneless beef short ribs
 2 tbsp (25 mL) olive oil
 2 onions, chopped
 3 cloves garlic, finely chopped
 1 tsp (5 mL) dried rosemary
 1 tsp (5 mL) thyme leaves, crumbled
 1 tsp (5 mL) salt
 ½ tsp (2 mL) freshly ground black pepper
 1 ½ cup (375 mL) beef stock (approx.)
 1 cup (250 mL) canned diced tomatoes, including juice
 2 tbsp (25 mL) Worcestershire sauce
 3 strips orange peel (3-inch/8 cm in long)

1

Pat short ribs dry with paper towels. Heat 1 tbsp (15 mL) of the oil in Dutch oven or large saucepan over medium-high heat; brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer to plate.

2

Add onions, garlic, rosemary, salt and pepper to pan; cook over medium heat, stirring often, for 5 minutes or until softened.

3

Add stock, tomatoes with juice, Worcestershire sauce and orange peel. Return beef and accumulated juices to pan; bring to boil. Cover and reduce heat; simmer for 2 hours, adding additional stock to keep beef covered while braising, until beef is fork-tender.

Ingredients

 3 lb (1.5 kg) boneless beef short ribs
 2 tbsp (25 mL) olive oil
 2 onions, chopped
 3 cloves garlic, finely chopped
 1 tsp (5 mL) dried rosemary
 1 tsp (5 mL) thyme leaves, crumbled
 1 tsp (5 mL) salt
 ½ tsp (2 mL) freshly ground black pepper
 1 ½ cup (375 mL) beef stock (approx.)
 1 cup (250 mL) canned diced tomatoes, including juice
 2 tbsp (25 mL) Worcestershire sauce
 3 strips orange peel (3-inch/8 cm in long)

Directions

1

Pat short ribs dry with paper towels. Heat 1 tbsp (15 mL) of the oil in Dutch oven or large saucepan over medium-high heat; brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer to plate.

2

Add onions, garlic, rosemary, salt and pepper to pan; cook over medium heat, stirring often, for 5 minutes or until softened.

3

Add stock, tomatoes with juice, Worcestershire sauce and orange peel. Return beef and accumulated juices to pan; bring to boil. Cover and reduce heat; simmer for 2 hours, adding additional stock to keep beef covered while braising, until beef is fork-tender.

Braised Beef Short Ribs
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