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As winter sunlight dwindels and tempaeratures plummet, only the most savory, falling-off-the-bone-iest meaty comfort dishes will do and hey, let's douse it in red wine for good measure. Executive Chef Matthew Tropeano of Pain D'Avignon in Hyannis shares his favorite hearty winter recipe from the heart of Cape Cod. Part French bistro, part European bakery, Pain D'Avignon caters to the Cape locals during the chilly winter when the summer tourists are nowhere to be seen.
For the Ribs
- 3 Pounds boneless beef short ribs
- 1 bottle red wine (cabernet, merlot, Bordeaux style)
- 1 large carrot, medium dice
- 2 celery ribs, medium dice
- 4 sprigs thyme
- 1 Tablespoon whole black peppercorns
- 32 Ounces beef stock or good chicken stock
- 6 leaves sage
- 1 large Spanish onion, medium dice
Calories Per Serving1095
Folate equivalent (total)47µg12%
Braised Short Ribs with Red Wine and Pureed Vegetables
Grind first 5 ingredients in spice mill. Sprinkle beef with additional pepper and 3 1/2 teaspoons herb-salt mixture. Heat 1/2 cup corn oil in heavy large pot over high heat. Working in batches, add beef and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off oil from pot. Add 1 cup broth to drippings in pot and bring to boil, scraping up any browned bits. Pour deglazed pan juices into small bowl.
Heat 4 tablespoons olive oil in same pot over medium-high heat. Add onion, carrots, and celery sauté until beginning to brown, about 12 minutes. Add tomato paste and sauté 2 minutes. Add deglazed pan juices and bring to simmer. Return beef and any accumulated juices to pot. Add wine and remaining 3 cups broth and bring to boil. Reduce heat to low. Season with pepper. Cover and cook until beef is very tender, stirring occasionally, about 2 hours.
Using tongs, transfer beef to large bowl. Tilt pot and spoon off fat from surface of sauce. Working in batches, puree sauce with vegetables in blender until smooth return to pot. Boil until reduced to 4 cups, about 15 minutes. Add beef and stir to heat through. DO AHEAD Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.
Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Place 1 potato on each plate press to mash slightly. Drizzle with extra-virgin olive oil. Top with beef. Spoon sauce around beef and potatoes and serve.
Crock-Pot BBQ Boneless Beef Ribs
I have never cooked ribs in the crock-pot. In fact, let’s change that to…I have never cooked ribs…period. So this recipe for slow cooker boneless BBQ ribs was totally a first for me and one that I was really hoping would turn out as good at the ribs that my best friend cooks. You see she makes these to die for beef ribs but she cooks hers in the oven. And I really wanted to top her recipe.
And in the end, I managed a home run!
My neighbor was my guinea pig to try these tender ribs fresh out of the crock-pot. And after the first bite he said “I need more just to be sure” and then he proceeded to help himself to another big piece.
Silly me, I thought he was on the fence about the taste, but he said they were some of the best ribs he has ever had!
Later that night, he asked me to come in and help him with something in the kitchen. Being the kind neighbor that I am I of course said yes. There in his kitchen he had a slab of pork bone-in ribs and his crock-pot was out on the counter ready to go and he wanted me to work my crock-pot magic on his pork ribs. And so we made this recipe with bone-in pork ribs and I dare say those ribs came out as good if not better!
So needless to say this recipe is versatile. Use whatever kind of ribs you like or what’s on sale.
I started this recipe by broiling my ribs in the oven. I wanted a little “brown” on the tops of the ribs. This is totally not necessary and you can feel free to skip this step if you don’t want to heat the oven up. Additionally you could toss the ribs on the grill and grill them for just a few minutes on each side, again, just to give them a little browning.
Once you have broiled or grilled your ribs on both sides, or if you choose to skip this step, just add the ribs to the slow cooker. I layered the ribs in my 5-quart slow cooker but did not stuff them in there tightly. You will want just a little room to allow the BBQ sauce to flow to the bottom of the crock-pot while the meat is cooking.
Once the ribs are in the crock-pot, whip up a doctored barbecue sauce. Use whatever brand of store bought BBQ sauce you like. Really it is a matter of personal preference. I am partial to Sweet Baby Ray’s BBQ sauce myself. I think it is just the best barbecue sauce ever made!
Add the other ingredients to the BBQ sauce and put the lid on the slow cooker and cook on HIGH or 4 to 6 hours or 8 to 12 hours on LOW. The ribs will be done and tender either way you cook them but I feel like they come out more tender and “fall off the bone” (even though there are no bones!) when you cook them on LOW for the longer cooking time.
Even better, this is one of those recipes you can make in the morning and let them cook away all day long while you are at work.
- Boneless Beef Ribs
- Barbecue Sauce – Use whatever brand of BBQ sauce that you prefer. I like to use Sweet Baby Ray’s brand (not sponsored).
- Apple Cider Vinegar – A little bit of apple cider vinegar adds a little zest to the ribs as well as acts as a natural tenderizer for the meat.
- Brown Sugar – I used light brown sugar in this recipe but dark brown sugar will work as well.
- Worcestershire Sauce
- Hot Sauce – A dash of hot sauce is optional but I like the little bit of spice it adds.
- Optional: You can brown the ribs before adding them to the slow cooker. This adds a nice flavor profile to the ribs. To brown the ribs you can heat up a large cast iron skillet until very hot and add the ribs a few at a time allowing them to brown on each side OR you can broil them or grill them for 5 to 6 minutes per side.
- Loosely place ribs in a 5 quart or larger slow cooker OR a 3.5 quart casserole slow cooker.
- In a small bowl mix together the barbecue sauce, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce and if using a dash of hot sauce.
- Pour sauce mixture evenly over ribs in the slow cooker.
- Cover and cook on LOW for 8 to 12 hours or on HIGH for 4 to 6 hours.
- 5 Quart, 5.5 Quart, 6 Quart, 6.5 Quart Or 7 Quart OR 3.5 Quart Casserole Slow Cooker
- Cast Iron Skillet (Optional)
- Small Mixing Bowl
- Liquid Measuring Cup
- Dry Measuring Cups
Can I Use Beef Ribs With Bones Instead Of Boneless Ribs?
Yes, you can use bone-in beef ribs instead of boneless ribs in this recipe. If you decide to use ribs with bones you will want to make sure you use the right ribs.
Beef ribs are also known as beef back ribs and come from the cow’s rib section and are long. These are the ribs most associated with barbecued ribs. There are 13 ribs of each side of a cow from the breast to the backbone. With beef back ribs, the meat is between the bones.
Short ribs, on the other hand come from the short plate of the cow, right in front of the flank steak and right behind the brisket. With short ribs the meat is on-top of the bone.
The best ribs for this recipe if you are not going to use boneless beef ribs is to use beef back ribs or St. Louis style ribs.
Can Your Cook Frozen Ribs In A Crock-Pot?
Yes you can cook frozen ribs in the slow cooker. There is no need to thaw your ribs if they are frozen before you pop them into the slow cooker. However, you will need to cook your frozen beef or pork ribs for a little longer. In fact, this recipe for Crock-Pot BBQ Boneless Beef Ribs can be made into a slow cooker freezer meal. And you just need to cook the ribs for 9 to 13 hours on LOW or 5 to 7 hours on HIGH.
Can I Use Pork Ribs Instead Of Beef Ribs?
Pork ribs are a little easier to find in most major grocery stores in the U.S. and they also tend to be a little cheaper per pound. So if beef ribs are not easily found where you live or are just not in your budget you can indeed use pork ribs instead of beef ribs. In fact, you may find that pork ribs will come out more tender than their beef counterparts.
If you substitute pork ribs for beef ribs in this recipe you may want to reduce the cooking time by an hour or two so that your ribs do not overcook and become so tender that you end up with a slow cooker full of pulled pork and bones.
Braised Short Rib Pasta
I woke up the other morning and it was 39°F! It was so cold that putting on my sock monkey slippers was like stepping into bags of ice. Now, before you laugh at me for thinking that 39 degrees is cold, remember that I’m living in Texas. Right about now, we’re usually still in shorts and flip flops. Of course, this bitter reminder that winter will soon be around the corner ignited cravings for comfort food — something braised and rich that would warm these cold toes.
Short ribs and pasta — yeah that’ll do the trick. I can always go to the gym tomorrow, right?
Flavorful short ribs slow braised in red wine, herbs, and just a hint of star anise create a beautiful sauce for tender pasta in this cozy meal that the whole family will devour. Pairs well with a warm fire and a glass of Coutes du Rhone (maybe a mug of hot chocolate for the kiddos) on a cold night. Cheers!
Braised Short Rib Pasta with Cremini Mushrooms serves 4 to 6
- 2 pounds quality beef short ribs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon grapeseed or canola oil
- 1/2 cup diced onion
- 3 cloves garlic, peeled and minced
- 1 cup dry red wine (a Coutes du Rhone works well)
- 1 1/2 cups beef broth
- 1 small bunch fresh sage (about 12 leaves), plus 1 tablespoon chopped
- 1 sprig rosemary
- 1 bay leaf
- 1 star anise, whole
- 4 ounces (weight) cremini mushrooms, roughly chopped
- 1 tablespoon of butter or 1 tablespoon of veal demi glace*
- 1 pound Fettuccine, Bucatini, Linguine, or any long hearty pasta
- shaved or grated parmesan for serving
* Veal demi glace is a super rich condensed paste of stock, herbs, and vegetables. You can make your own if you are super savvy, buy it online, or at places like William Sonoma and specialty markets. You do not have to use it (because I know it’s an expense) but it does incredible flavor and depth to this sauce. Use butter as a substitution just to give the sauce a little boost.
Make-Ahead: This dish is perfect for entertaining. Make the short ribs up to a day ahead of time and store in the same pot as they were cooked in the refrigerator. Once ready to prepare, remove the excess fat with a spoon and discard. Warm the short ribs and cooking juices on the stove or in the oven. Once warmed, remove the short ribs from the cooking juice and continue with recipe.
Preheat oven to 350°F. Season the short ribs with salt and pepper. Heat oil on high heat in a large dutch oven, braiser, or heavy oven-safe pot with a lid. Place the short ribs, 4 at a time, in the oil and sear for 3 to 5 minutes a side until browned. Remove to a plate a repeat with remaining ribs.
Reduce the heat to medium-low and allow for the oil to cool down for a minute or two before proceeding. Add garlic, onions, and a pinch of salt and cook until the onions have softened. Add wine and scrape the browned bits of the bottom of the pan with a wooden spoon. Return the short ribs to the pot and add beef broth, the bunch of sage, rosemary, bay leaf, and star anise. Bring to a boil, cover, and remove from heat. Transfer to the oven and braise for 3 hours.
Once finished and the meat is falling of the bone, remove the short ribs to plate or carving board. Remove the meat from the bone and set aside until needed. Discard bones and fat (or use for a beef stock later).
At this time, boil water for the pasta and cook pasta according to package directions.
With a spoon, skim the fat off of the remaining cooking juices. Try to remove as much as possible as there tends to be a good amount. Over medium heat, bring the jus, or cooking juices, to a simmer. Add cremini mushrooms, chopped sage, and butter or veal demi glace. Simmer for 5 minutes.
Strain the pasta and transfer to the sauce. Add the short rib meat and toss to coat.
Plate and serve with parmesan cheese. Oh mother of it all, it’s to die for!
These 11 short rib dishes are the culinary equivalent of fuzzy socks and a fireplace
Is there a more comforting dish for dreary, long winter nights than braised short ribs? Not that we've found. There is one inherent challenge with making them yourself though: they take a looooong time. Even if you are holed up at home with hours to spare, day-long marinade recipes and low and slow cooking means you can&rsquot quickly satisfy your hankering for melt-in-your-mouth meat.
Head to one of these spots instead, where patient chefs have painstakingly done all of the work for you, transporting you to fork-tender deliciousness much quicker.
Short ribs from Creekstone Farms in Kansas are marinated for two days in a 14-ingredient marinade with unexpected ingredients including root beer, horseradish, raisins, soy sauce, herbs and spices. Afterwards, they are braised and cooked in the marinade slow and low for eighteen hours, and served with spaetzle made with sour cream, house-pickled mustard seeds, stone ground mustard and mustard powder, and lightly kicky chimichurri, for a rustic, homey feel. &ldquoThis dish is simple and hearty and invokes those warm and cozy feelings of staying indoors when the weather outside is chilly,&rdquo says chef de cuisine Daniel Hoefler. Food and beverage manager Thomas Roberts suggests grenache-based blends made in the Southern Rhône, like the M. Chapoutier La Bernardine Châteauneuf-du-Pape, which touts rich flavors and moderate tannins.
- The Dish: Sweet and Spicy Glazed Beef Short Rib with Baby Fennel, Mint and Winter Citrus ($46, serves two)
Executive chef Tony Chittum&rsquos recent addition to the family-table tasting menu starts with short ribs, which are cleaned, brined, braised and reheated in the wood-burning oven with a sweet and spicy citrus glaze. They are served with a shaved fennel salad with fennel fronds, torn mint, citrus segments, lemon juice and extra virgin olive oil. &ldquoThere is something special about sitting next to a fireplace that heated that same meat,&rdquo he points out. And while spirits manager Nick Farrell loves to sip nero d&rsquoavola wines from Sicily, he&rsquos also apt to recommend Prairie Christmas Bomb, an imperial stout brewed with vanilla, chilies, cinnamon, coffee and chocolate. &ldquoThe roast notes from the malts and coffee will accentuate the flavors our wood burning oven imparts,&rdquo he says, &ldquo[and] the chili in the beer will help bring out the chilies in the glaze.&rdquo
- The Dish: 24-Hour Braised Short Rib with Anson Mills and Cheddar Grits and Smoked Tomato Coulis ($34)
At the restaurant at the Ritz-Carlton Tysons Corner, chef Phil Skerman slowly braises short ribs in aromatics, veal and chicken stocks for twenty-four hours. The broth is then simmered with roma tomatoes smoked over applewood. The fall-off-the-bone meat is placed on a bed of Anson Mills grits that are mixed with two-year aged sharp Vermont cheddar and wilted winter kale and the deeply flavored tomato sauce. Creating this dish transported chef back to his days in chilly, damp, foggy England when the aromas of thyme, garlic and sage would fill the house when his mom slowly stewed beef. "A hearty braised beef dish satisfies certain primal winter cravings, and there&rsquos no better cut for it than short ribs,&rdquo he says.
Prime-cut short ribs from Creekstone Farms in Kansas are cut across the bones (a traditional Argentine technique), cooked to medium-well to break down the connective tissue and make them super tender. Chef de cuisine Faiz Ally recommends a heavy-bodied red like Chilean carménère to sip alongside. &ldquoShort ribs possess the intrinsic beef flavor that most of us get from eating beef--they are very rich, so [they are] satisfying to eat.&rdquo
- The Dish: Braised Short Rib with Red Wine Au Jus, Celery Root Puree, Carrots, Parsnips, Greens and Gremolata ($26)
"As with any traditional comfort food, short ribs were a cheap cut of meat that folks could put in a pot early in the morning, go about their day without having to watch over it, and come back home to a savory and satisfying meal that's ready to be served to your family,&rdquo explains chef Michael Elish. &ldquoThe cut of meat is no longer inexpensive today, but we still associate the dish with comfort, and dining with family and friends.&rdquo He likes it with a malbec or syrah--the latter&rsquos blueberry and olive notes go especially well with braised meats.
- The Dish: Braised Beef Short Rib with Local Bean Cassoulet, Garlic Sausage, Thumbelina Carrots and Potato Ricotta Gnudi ($28)
Executive chef Matt Kuhn does a classic preparation, where the meat is seared, and the pan is deglazed with red wine, balsamic vinegar and red wine vinegar. He adds a roasted mirepoix and a rich beef stock to the pan along with rosemary and thyme, lets the meat marinate overnight in the liquid then braises it the next day. It&rsquos served with a bean cassoulet, sausage, carrots and gnudi the 2015 JL Chave &lsquoMon Coeur&rsquo Côtes du Rhône&rsquos savory, meaty, earthy character matches that of the short rib, while the elegant fruit lets the root vegetables shine, he says.
Chef de cuisine Terry Natas braises short ribs for twelve hours in red wine, veal stock, dried porcini mushrooms, carrots, celery, onions and tomato, then mixes them with fresh gnocchi for a hearty and warming dish. It pairs perfectly with the 2016 Produttori del Barbaresco, a full-bodied nebbiolo with dark fruits, pepper and licorice and a lengthy finish. &ldquoThese hearty wines are made to ease the chill of the coldest nights,&rdquo Natas says. &ldquoTheir bold bodies stand up to the richness of the short rib and fruit and spice characteristics blend beautifully with the ragu.&rdquo
- The Dish: 30-Ounce Bone-in Beef Short Rib with Kansas City Rub, Fresh Carrot Slaw, Valentina Hot Sauce and Lime Wedge ($45 for the table)
Executive chef Marcelle Afram&rsquos dish is brined for 72-hours in Mexican Radio Beer and a rub that&rsquos heavy on the mustard. It&rsquos then slow-cooked for 18-hours, and served with a side of house made hot sauce and a shaved carrot salad. &ldquoThe richness is coating and warming, [and they are] perfect to enjoy with the cask beer near our patio fire pit.&rdquo An obvious beverage accompaniment is the same beer that was used to braise the ribs, or an IPA if you want to exacerbate the heat The Eton Rifles cask brown porter also has a maltiness that matches nicely.
- The Dish: Short Ribs with Bleu Cheese Mashed Potatoes, Baby Carrots, Red Wine Demi Glace and Fried Shallots ($26)
Chef and partner Edward Reavis marinates short ribs in a dry red wine for 24-hours, then braises them in the liquid for four hours along with onions, celery, carrots, rosemary and veal stock until fork-tender. The tanginess from the bleu cheese holds up to the braised beef, while the dish gets a hint of sweetness from the carrots. He likes to enjoy them with the Bodegas Juan Gil Monastrell &ldquoHonora Vera&rdquo Organica from Jumilla, Spain, which he says has bright and spicy fruit and a tannic backbone that softens next to the full-flavored, fatty ribs. &ldquoShort ribs speak comfort because. the aroma will definitely remind you of grandma being in the kitchen preparing a succulent fall apart piece of meat.&rdquo
- The Dish: Plat de Côte de Boeuf au Romarin (Braised Angus Beef Boneless Short Ribs in Red Wine-Rosemary Sauce with Parsnip Puree, Kale, Carrots and Cippolines ($30)
&ldquoBraising meats is classic in many cuisines, including French, and we love taking a piece of tough meat and making it fork tender,&rdquo says chef and owner Michelle Poteaux. &ldquoIt&rsquos just magical.&rdquo Shes loves to pair them with wines from the Rhône Valley, like the 2013 Secrets des Princes Châteauneuf-du-Pape, which blends the fruitiness of grenache with the peppery quality of syrah.
- The Dish: Braised Short Rib &ldquoPastrami Style,&rdquo Served with Roasted Cabbage, Pickled and Roasted Cippollini Onions and Gruyere Fondue ($26)
This particular iteration of the classic dish is a special nod to executive chef Thomas Cardarelli&rsquos last home: New York City. &ldquoPastrami is rampant in New York and Katz' may be my favorite restaurant,&rdquo he says. &ldquoSo in homage to this great New York food we treat the short ribs sort of like pastrami before we give it the braise and glaze treatment.&rdquo It&rsquos brined overnight with salt and a special spice mixture, cooked slowly for 12-hours, and smoked for an hour over applewood chips. A glaze is made from the braising liquid, and just before it all hits the plate the dish gets adorned with a spice mixture heavy on coriander and black pepper. Try it with the 2015 Cheval Noir Bordeaux, a powerful merlot and cab blend that can hold it own next to such bold flavors.
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Reviews ( 15 )
It was fantastic and worth every minute of prep. If this didn’t turn out well for a couple of people, they probably just had some bad ribs. Raves all around.
I followed the recipe, using flanken cut ribs as written and this came out amazing! Tender fall off the bone meat. The only changes I made were to add the 2 tablespoons of tomato paste with the broth, and I used beef stock instead of chicken. I'd absolutely make this again.
Fix the photo!! Don’t trust this recipe!
Why does the recipe call for flanked style short ribs when the pictures and video CLEARLY show it is English cut short ribs being used.
I have made this dish a number of times with a few modifications. I use boneless short ribs. Easier to get very tender. You can also easily trim off the excess fat so it is not so fatty when done. I dredge the short ribs in flour before browning - helps to make the gravy thicker. I just use the same vegetables for braising that I use for marinating. I don't broil at the end and I leave the pot covered the whole time. Delicious!
It's a bit of work considering you are basically cooking this dish twice over the course of two evenings but I will say . it came out absolutely delicious. A couple of points . I decided I wanted to add a bit of tomato paste to the recipe. During the step where it notes to add the chicken stock and bring the entire mixture to a boil, I first warmed up the chicken stock separately and whisked in a couple of tablespoons of tomato paste THEN added in the meat and marinade.I used non-salted stock only because I forgot to buy regular stock. The end result was there was plenty of salt flavor in the dish so I would probably suggest that. When the dish was completely finished and ready to serve with mashed potatoes, I noticed the gravy was quite thin . easily remedied by whisking in a flour/water slurry. This may not be the greatest flavor profile for kids as there is most definitely a red wine undertone to it. Keep that in mind. Perhaps a separate batch of regular beef gravy for the kids solves that issue.
What’s a Moink Box?
It’s a delivered package of the most delicious meats you could imagine!
My husband and I recently enjoyed an evening out at a nice restaurant where braised short ribs were the chef’s special for the evening.
They were delicious, tender and meaty, and I woke up thinking about them the next day.
I knew I could re-create this classic recipe for the ideal Sunday dinner.
Inside my Moink box were six of the thickest and meatiest bone-in short ribs and all I needed was my Dutch oven and a few hours on a Sunday afternoon.
Ultimate Cookery Course
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Anders Schønnemann 2012
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Boozy Winter Meats: Braised Beef Short Rib with Sage Scented Beef Jus - Recipes
Braised Italian Short Ribs
Active Time: 20 minutes
Total Time: 2 hours 45 minutes • Serves: 6
3 pounds bone-in beef short ribs, fat trimmed
1 tablespoon Crisco® extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14.5 ounces) less sodium beef broth
2-1/2 cups dry red wine (about 600 ml)
6 garlic cloves, chopped
3 sprigs fresh rosemary, cut in half
2 bay leaves
1 package (1-1/2 pounds) small or new red potatoes (about 12 potatoes), cut in half
1 package (8 ounces) whole white mushrooms, larger mushrooms cut in half
4 carrots, cut into 2-inch pieces (about 1/2 pound)
2 celery ribs, cut into 1-1/2-inch pieces
1 small onion, sliced (about 1 cup)
2 tablespoons King Arthur® all-purpose flour
1 tablespoon red wine vinegar
1. Preheat oven to 425°F. Place short ribs in 17 x 14-inch deep roasting pan evenly coat ribs with oil and sprinkle with salt and pepper. Roast 45 minutes.
2. Reduce oven heat to 325°F. Add broth, wine, garlic, rosemary and bay leaves to pan. Cover pan tightly with aluminum foil or lid. Roast 45 minutes. Add potatoes, mushrooms, carrots, celery and onion to pan. Roast, covered, 45 minutes to 1 hour longer or until ribs and vegetables are tender, and internal temperature of beef reaches 145°F.
3. With tongs and slotted spoon, transfer ribs and vegetables to serving platter cover lightly to keep warm. Remove and discard rosemary and bay leaves. With spoon, skim excess fat from drippings. Whisk flour into pan with drippings until blended place pan across 2 burners over medium heat. Heat to simmering simmer 1 minute, stirring constantly. Reduce heat to low and cook 8 to 10 minutes or until slightly thickened, stirring occasionally stir in vinegar. Makes about 2 cups sauce. Serve sauce with short ribs and vegetables.
Each serving: about 625 calories, 23 g total fat (10 g saturated), 133 mg cholesterol, 539 mg sodium, 31 g carbohydrate, 4 g fiber, 6 g sugars, 49 g protein