As fall temperatures cool down, hankerings for hearty fare heat up. This braised short ribs recipe from The Classic Catering People offers just what you’re craving.
Braised Short Ribs
Ingredients
- 2 – 2 1/2 pounds beef boneless short ribs
- 1/2 cup seasoning mix
For seasoning mix:
- 1 Tablespoon kosher salt
- 1 Tablespoon black pepper
- 1/2 Tablespoon nutmeg
- 1/2 Tablespoon cinnamon
- 1/2 Tablespoon ground ginger
- 1/2 Tablespoon ground mustard
- 1/2 Tablespoon garlic powder
- 1/2 Tablespoon onion powder
For short ribs:
- 1/2 pound butter
- 1 quart beef or veal stock
- 1 large onion or 1 pound of baby pearls
- 2 cups butternut squash medium diced
- 1 cup baby carrots cut in quarters
- 2 cups pee wee potatoes
- 4 stalks celery medium diced
- 1/4 cup flour
- 1 bay leaf
- 1 bottle red wine
Instructions
- Mix all seasoning ingredients and rub mix on short ribs.
- Let sit for 3 hours.
- Sear the short ribs on high heat in 1/2 pound butter for about 5-7 minutes on each side. Remove from pan.
- Add vegetables to pan and sauté for 10 minutes or until tender. Remove from pan.
- On high heat, add short ribs back to the pan. Add wine. Once reduced by half, sprinkle flour over ribs.
- Add stock, potatoes and butternut squash. Cover with lid and cook for 2 1/2 to 3 hours in the oven at 300 degrees.
- Remove from pan, let sit. Add remaining ingredients to a bowl and serve as a base for short ribs.
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