Brandied Short Ribs
Brandied Short Ribs, a Entertaining beef recipe, ready in 180 minutes, serves 10 Servings.
Cook Time: 3 hrs
Servings: 10
Ingredients: 19
Ingredients
Brandy Sauce Ingredients
Preparation
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Step 1
Preheat oven 325℉.
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Step 2
Season Short Ribs liberally with salt and pepper. In a Dutch oven, add olive oil over MEDIUM-HIGH heat. Sear ribs 3 minutes per side or until a deep golden brown. Remove ribs from the Dutch oven and set aside.
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Step 3
In the Dutch oven, add onions and a tsp. of salt. Reduce heat to MEDIUM heat and cook until onions become translucent. Add tomato paste and cook for 2 minutes until paste is thoroughly incorporated. Add beef base and cook for 1 minute more. Add carrots, onions, garlic and celery. Arrange ribs over vegetables, and add stock, thyme, oregano, and bay leaves to the pot. Season with salt and pepper, as desired.
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Step 4
Cover Dutch oven with lid and place in the oven for 2- 2 ½ hours or until ribs are fork tender.
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Step 5
To make the brandy sauce, bring 1 cup of braising liquid to a simmer in a shallow pan over MEDIUM-HIGH heat. Once liquid begins to simmer, add in brandy. Cook 1 minute to allow alcohol to burn off, being careful of flare ups from gas cooktops. Add heavy cream and peppercorns. Whisk to combine. Cook for 2-3 minutes until sauce reduces by ⅓, whisking frequently. Season with salt to taste.
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Step 6
Drizzle brandy sauce over Short Ribs and serve immediately.
Nutrition Information
Nutrition facts per serving: 635 Calories; 466 Calories from fat; 51.8 g Total Fat (22.5 g Saturated Fat; 22.8 g Monounsaturated Fat); 116.5 mg Cholesterol; 710.7 mg Sodium; 7.3 g Total Carbohydrate; 1.5 g Dietary Fiber; 25.0 g Protein; 2.9 mg Iron; 481.9 mg Potassium; 1.2 mg Thiamin; 0.2 mg Riboflavin; 6.0 mg Niacin (NE); 0.3 mg Vitamin B6; 2.9 mcg Vitamin B12; 5.6 mg Zinc; 23.5 mcg Selenium; 97.0 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium. It is a good source of Iron, Potassium, Riboflavin, Vitamin B6, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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