Name: Braised Beef Short Ribs
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6
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)

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.

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)

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Directions

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.

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

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.

Category: Ribs
Method: Braising, Cook Once Eat Twice, Dinner Party