Braised Short Rib

These Braised Short Ribs from Chef Brooke Williamson are tender, delicious and perfect for a Fall evening.

Ingredients:

  • 6 - 12 ounce Beef Short Ribs, boneless trimmed of excess fat 
  • 8 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 1 teaspoon unsweetened cocoa powder
  • 1 tablespoon light brown sugar 
  • 2 cups red wine (preferably a Syrah or full-bodied fruit forward red) 
  • 3 cups beef stock 
  • 2 cups Cola Soda 
  • 1/4 cup Worcestershire sauce 
  • 1/4 cup soy sauce 
  • 3 teaspoons salt
  • 2 tablespoons chopped fresh thyme 
  • 2 teaspoons black pepper

Cooking:

  1. Preheat oven to 325°F. Heat 4 tablespoons oil in an ovenproof pot over medium high heat until hot but not smoking. While oil is heating, pat short ribs dry and season with salt and pepper.  
  2. Brown ribs on all sides, be sure to avoid crowding the pan.  Once browned transfer the ribs to a bowl. Pour off fat from pot, then add remaining 4 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
  3. Stir cocoa powder and brown sugar into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.  
  4. Return ribs (with any juices) to pot and add beef stock, cola soda, Worcestershire, soy sauce, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 2-3 hours.  
  5. Remove ribs and strain sauce. Reduce sauce until desired consistency and hold ribs warm in sauce.

Nutrition information per entire recipe: 740 Calories; 45.3 g Total Fat (14 g Saturated Fat; 0.2 g Trans Fat; 2.8 g Polyunsaturated Fat; 25 g Monounsaturated Fat); 138 mg Cholesterol; 1628 mg Sodium; 19 g Total Carbohydrate; 1.3 g Dietary Fiber; 11.8 g Total Sugars; 8.5 g Added Sugars; 49.5 g Protein; 61.9 mg Calcium; 6.5 mg Iron; 927 mg Potassium; 0.4 mcg Vitamin D; 0.5 mg Riboflavin; 11.4 mg Niacin; 0.5 mg Vitamin B6; 5.1 mcg Vitamin B12; 423 mg Phosphorus; 12 mg Zinc; 34.5 mcg Selenium; 183.9 mg Choline

Chef Brooke Williamson