Beef Recipe: Karen’s Braised Short Ribs

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Trying to clean out my fridge, I found a package of boneless beef short ribs and didn’t know what to do with them so I browsed the internet and found this recipe. I was intrigued and so, just out of the blue, whipped up something right out of my head. The verdict? Incredibly delicious.

Karen’s Braised Short Ribs

1 lb boneless beef short ribs

1 onion, chopped

2 cloves garlic, chopped

1/2 lb mushrooms, sliced

1 tbsp horseradish

Juice from 1 lemon

1 tsp brown sugar

2 tsp worchestershire

1/2 cup red wine

salt and pepper

14 oz diced tomatoes

1 tbsp tomato paste

Pre-heat your oven to 250 F.

Get your pan good and hot, with a lug of olive oil in it. Saute the ribs on all sides, seasoning with salt and pepper, and searing them until they are nice and brown. Set aside into a casserole dish.

Add the onion and garlic to the pan, turning the heat down to medium so that they don’t brown too quickly. Saute them until they are clear and soft. Add in the mushrooms, and a little more oil if you need to.

Saute about another 3 minutes or so until the mushrooms are browned a little as well. Deglaze the pan with the wine, then stir in the horseradish, worchestershire, lemon juice, tomatoes and their juice, and sugar. Continue cooking until it begins to bubble.

Pour all over the beef short ribs, cover, and place in the oven. Now, in the recipe I read, the beef was cooked at 200 F for 12 hours. I didn’t have that long. I went with 200 F for a few hours, then upped it to 300 F for the last few hours. In total, it simmered away in the oven for 5 1/2 hours. You probably could cook this in your crock pot as well, just make sure there is enough liquid. The meat is done when you can make it fall apart with a fork and it’s tender. Stir in the tomato paste an check for seasonings.

Serves 2-3

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