Tender and delicious short ribs are oven-braised in apple cider and beef broth with herbs, carrots, and chopped vegetables.
The beef short ribs are oven-braised slowly and then vegetables are added to the broth. This makes a fabulous meal with mashed or boiled potatoes. Add potatoes to the broth along with the carrots or add a diced rutabaga.
- 3 to 4 pounds short ribs (cut in 3-inch pieces)
- 2 or 3 dashes kosher salt
- 2 or 3 dashes pepper (freshly ground)
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 cups apple cider (or unsweetened apple juice)
- 1 1/2 cups beef broth
- 1 teaspoon Rosemary (dried leaf)
- 1/2 teaspoon thyme (dried)
- 1 large onion (coarsely chopped)
- 1 clove garlic (minced)
- 1 medium onion (sliced)
- 1 cup baby carrots
- 1 cup sliced celery
- Garnish: parsley
- Heat oven to 300 F.
- Sprinkle ribs with salt and pepper; toss with the flour.
- Heat the oil In a roasting pan or large oven-safe skillet or Dutch oven over medium heat. Add beef the short ribs in 1 layer. Cook, turning frequently until all sides are well-browned. Add the apple cider, beef broth, herbs, the chopped onion, and the garlic. Bring to a boil.
- Cover the pan and bake for the short ribs for 3 1/2 hours. Remove the short ribs from the pan and strain the broth into a large saucepan or Dutch oven. Skim off excess fat; bring to a boil, uncovered, then reduce heat to medium and cook for 5 minutes to reduce slightly.
- Add the remaining onion, celery, and carrots to the broth. Cover and cook over medium heat for about 20 minutes, or until the vegetables are tender.
- Return the short ribs to the broth and heat through.
- Garnish with parsley to serve.
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|Nutritional Guidelines (per serving)|
|Total Fat||115 g|
|Saturated Fat||47 g|
|Unsaturated Fat||56 g|
|Dietary Fiber||5 g|