Al's Braised Short Ribs with Gravy February 22 2018
8 boneless beef short ribs
1 Tbsp ground mustard
6 cups beef stock
2 celery stalks, chopped
1/4 cup olive oil
2 carrots, chopped
2 potatoes, diced
1 Tbsp cinnamon
1 750-mL bottle dry red wine
salt & pepper to taste
Preheat oven to 375. Sprinkle ribs with salt, pepper, and dry mustard.
Rub seasonings into the meat. Heat oil in large skillet and brown ribs on all sides.
Transfer ribs to a baking pan. Keep grease in skillet and sauté vegetables for about 3 minutes.Transfer to baking pan, pour the wine in the skillet, deglazing the skillet, scraping off any browned bits from the bottom of the skillet. Reduce the wine until thick and syrupy, about 10 minutes.
Pour the wine over the short ribs and vegetables and add enough beef stock to cover the ribs. Cover with foil and place in the oven. Cook until the meat is fork tender (about 2½ hours).
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