Braised Beef Short Ribs

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junio 21, 2015

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.
[timer length=120]120 Minutes[/timer]

  • Prep: 20 mins
  • Cook: 1 hr 20 mins
  • 20 mins

    1 hr 20 mins

    1 hr 40 mins

  • Productos: 6 Servings


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)


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.

Tip: For convenience and maximum flavour, make this recipe ahead. Refrigerate, covered, for up to 2 days. Skim fat before reheating.
Adapted from: 300 Best Comfort Food Recipes by Johanna Burkhard (2002)
A good source of Iron (16% RDI) and an excellent source of Zinc (62% RDI).


Información nutricional

Proteínas24 g
Grasas Totales40 g
Total Carbohydrates6 g