8/3/2019 How to Braise Short Ribs With Thyme

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How to Braise Short Ribs with Thyme & Rosemary 

By Mallory Ferland, eHow Contributor 

 

 

 

  Print this article 

Rosemary and thyme are hearty herbs

for braised short ribs.

Braised ribs are known for their tenderness after marinating and

cooking for many hours. Though the dish takes time to prepare, the

actual preparation and hands-on work is relatively little. Braising

ribs in rosemary and thyme makes for a hearty, fragrant meal.

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  Beef Stew Meat 

Difficulty:

Moderately Easy

Instructions 

Things You'll Need 

  Large skillet 

  Dutch oven 

  4 lbs. short ribs 

  Salt and pepper 

  2 tbsp. olive oil 

  1 onion 

  2 large carrots 

  3 celery stalks 

  3 garlic cloves 

  3 rosemary sprigs 

 

3 thyme sprigs 

  1 bottle dry red wine 

  3 cups chicken broth 

  Sieve 

  Gravy boat 

  Serving platter 

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1. 

o  1 

Heat 2 tbsp. olive oil in a large skillet over medium heat. Rub salt

and pepper on both sides of 4 lbs. short ribs. Brown for about 20

minutes, turning only once after 10 minutes. When a brown crust

has formed on the outside, transfer the ribs to a large cast iron pot

such as a Dutch oven.

o  2 

Chop 1 onion, 2 large carrots, 3 celery stalks and 3 garlic cloves.

Place the chopped vegetables in the skillet and cook, stirring, over

low heat for about 20 minutes. Add one bottle of dry red wine and

stir. Place 3 whole sprigs of thyme and 3 whole sprigs of rosemary

in the skillet and stir. Let the contents of the skillet come to a boil

over medium heat. Immediately pour the mixture over the browned

ribs in the pot.

o  3 

Allow everything to cool to room temperature. Secure the pot lid

and place in the refrigerator overnight. If you are preparing early in

the morning, it may be ready to cook by nighttime.

o  4 

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Bring the pot back to room temperature while you preheat the oven

to 350 degrees Fahrenheit. Pour 3 cups of chicken stock into the

pot and place on a burner over medium heat. Once the broth

comes to a boil, cover and place in the oven to slow cook for one

and a half hours. Remove the lid and let the ribs cook for 45 more

minutes, turning the ribs once after 20 minutes.

o  5 

Remove the meat from the pot and place on a serving platter.

Strain the juice through a sieve and place in a gravy dish, skimming

off the fat that floats to the surface.

o  6 

Serve the ribs with the juice on the side. Pair with a hearty red wine

such as a Cabernet Sauvignon and side dishes of potatoes made

any way, green salad and artisan bread to soak up the leftover

sauce.

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