Who doesn’t love a relaxing Sunday? You hang out at home, catch up on some housework, no activities to run around to. It’s also a great day to try some slow cooked recipes. These Braised Short Ribs take some time to cook but come out so tender and delicious. You will love how easy these are.
8 oz bone-in short ribs
Salt and pepper
2 tablespoons canola oil
1 carrot, chopped
1/2 white onion, chopped
3 cloves garlic, chopped
1/4 cup red wine vinegar
2 tablespoons dried thyme
1 lemon, quartered
7 cups chicken stock
- Preheat oven to 400 degrees F. Pat the ribs dry and season with salt and pepper. Brush lightly with oil and place on a rimmed baking sheet. Roast until well browned, 30 minutes. Lower oven to 325 degrees F. (See note below)
- While meat is browning, heat oil in Dutch oven or other heavy bottomed pan to medium heat. Add carrots, onion and garlic. Cook while stirring for about 10 minutes. Add vinegar and cook until absorbed. Add thyme, lemon and chicken stock. Bring to a simmer and add the ribs. Remove pot from heat and cover. Place in oven and cook until tender, about 2-2.5 hours.
- Strain liquid and simmer until reduced. Add ribs and serve with mashed potatoes.
Note: There are different ways that you can brown your meat before slow cooking it. You can sear the meat on all sides, which does brown it but also can make your kitchen very smoky and greasy. Searing the meat in the oven is effective because it browns all sides evenly and it’s cleaner. You can use this method for any meat that requires searing/browning before slow cooking.