{"id":370,"date":"2013-09-17T06:17:10","date_gmt":"2013-09-17T13:17:10","guid":{"rendered":"http:\/\/bonettimeats.com\/?p=370"},"modified":"2013-09-17T06:17:10","modified_gmt":"2013-09-17T13:17:10","slug":"mmmmmm-braised-beef-short-ribs-one-of-our-faves","status":"publish","type":"post","link":"https:\/\/www.bonettimeats.ca\/?p=370","title":{"rendered":"Mmmmmm&#8230;.Braised Beef Short Ribs&#8230;one of our faves!"},"content":{"rendered":"<p><strong>Braised Beef Short Ribs<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>12 beef short ribs, bone-in<\/li>\n<li>Salt and freshly ground pepper<\/li>\n<li>1\/4 cup olive oil<\/li>\n<li>1 yellow onion, peeled and chopped<\/li>\n<li>1 stalk celery, chopped<\/li>\n<li>1 carrot, peeled and chopped<\/li>\n<li>1 750-ml bottle good dry red wine (Merlot, Pinot Noir, Sangiovese are best.\u00a0 DO NOT use \u201ccooking wine\u201d)<\/li>\n<li>6 cups beef stock (homemade is best!)<\/li>\n<\/ul>\n<p><b>METHOD<\/b><\/p>\n<p><b>1<\/b>\u00a0Preheat oven to 350\u00b0F. Season ribs generously with salt and pepper. \u00a0Heat oil in a large, heavy bottomed ovenproof dish over high heat. Add ribs and brown on all sides. Brown in batches if you need to so that the ribs don&#8217;t get crowded (this will help with browning, rather than steaming).<\/p>\n<p><b>2<\/b>\u00a0Transfer ribs to a plate. Pour off excess fat. Add the onions, celery, and carrots to the pan and saut\u00e9, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside.\u00a0 Add the wine to the dish, deglazing it, scraping off any browned bits from the bottom. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.<\/p>\n<p><b>3<\/b>\u00a0Return the ribs to the dish, add the beef stock and enough water to cover the ribs. Bring to a boil, cover with lid (or foil), and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1\/2 hours. During the last 1\/2 hour of cooking, add back in the vegetables. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.<\/p>\n<p><b>4<\/b>\u00a0The next day, remove the excess fat that has solidified on the top.\u00a0 Preheat oven to 350\u00b0F.\u00a0 Cook uncovered until the liquid has reduced by about three-quarters (approx. 1 hour).\u00a0 Occasionally spoon the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning or sticking.<\/p>\n<p>Serve over mashed potatoes, pasta, or rice.\u00a0 Our fave is mashed!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Braised Beef Short Ribs Ingredients: 12 beef short ribs, bone-in Salt and freshly ground pepper 1\/4 cup olive oil 1 yellow onion, peeled and chopped 1 stalk celery, chopped 1 carrot, peeled and chopped 1 750-ml bottle good dry red wine (Merlot, Pinot Noir, Sangiovese are best.\u00a0 DO NOT use \u201ccooking wine\u201d) 6 cups beef [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":371,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-370","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips"],"_links":{"self":[{"href":"https:\/\/www.bonettimeats.ca\/index.php?rest_route=\/wp\/v2\/posts\/370","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bonettimeats.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bonettimeats.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bonettimeats.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bonettimeats.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=370"}],"version-history":[{"count":0,"href":"https:\/\/www.bonettimeats.ca\/index.php?rest_route=\/wp\/v2\/posts\/370\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bonettimeats.ca\/index.php?rest_route=\/wp\/v2\/media\/371"}],"wp:attachment":[{"href":"https:\/\/www.bonettimeats.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bonettimeats.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=370"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bonettimeats.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}