Slow Baked Short Ribs 
Slow Baked Short Ribs 
Slow Baked Short Ribs
The beauty of slow cooking brings out the delectable flavors of this short ribs. The simplicity of pantry staple spices coupled with red wine makes this dish unbelievably delicious. The carrots and onions have the right texture and sweetness. The meat is fork tender. This recipe does not have a lot of sauce but you can add some beef broth if you are looking for sauce to drizzle on the meat. This is a rib recipe that your family will keep asking for more – that’s just what my son kept doing; he could not get enough of this super flavorful meal. I served this as is without any additional side dish. At times I do serve this dish with mashed potatoes or beans and rice. I hope you will enjoy this meal as much as we do. Happy Cooking.
Here are some suggested side dishes:
Sour Cream, Garlic, Parsley, Mashed Potatoes
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Slow Baked Short Ribs
Equipment
- Oven proof large saute pan with cover – 6 quarts size or a large baking dish with tight cover.
Ingredients
- 4 pounds bone-in chuck short ribs 6 pieces
- 1 pound carrots organic. washed and peeled
- 1 red onion – large peeled and quartered
- 8 garlic cloves crush/mince 3 cloves. Slice remaining garlic
- 1 tablespoon fresh thyme leaves roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon smoked paprika
- 2 tablespoons flour
- 1 cup red wine
Instructions
- Preheat oven 325 degrees.
- Combine the salt, black pepper and paprika. Reserve 1/2 teaspoon of the seasoning mix.
- Season the short ribs thoroughly with the remaining seasoning.
- Sprinkle the flour all over the ribs. Patting the flour to adhere to the meat.
- In a large oven proof sauté pan with a tight lid, heat the olive oil over medium high heat.
- Brown the ribs on both of the flat sides – 2 to 3 minutes per side. Remove to a plate and set aside.
- Lower the heat to medium/low. Add the thyme, garlic and the remaining 1/2 teaspoon seasoning mix. Saute for 30 seconds to 1 minute until fragrant.
- Carefully and slowly pour in the red wine. Adjust the heat to medium/high and cook for 1 to 2 minutes.
- Add the carrots, onions and short ribs. Coat with the wine mixture.
- Cover with a tight lid. Bake in the preheated 325 degrees oven for 3 hours or until the meat is fork tender.
- Remove the pan from the oven. Garnish with your favorite herbs, if desired. Plate and serve. Enjoy!
Nutrition
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