Danie główne
French Onion Braised Short Ribs
3 godz. 30 minPorcje: 6Nutri-Score C€€€
C
3 godz. 30 min
3 godz. 30 minFrench Onion Braised Short Ribs
czego potrzebujesz
Składniki
bone-in beef short ribsMięso2 kg
saltPrzyprawy10 g
black pepper (freshly ground)Przyprawy3 g
olive oilSpiżarnia30 ml
yellow onions (thinly sliced)Warzywa i owoce4 kawałki
unsalted butterNabiał45 g
garlic (minced)Warzywa i owoce4 kawałki
all-purpose flourSpiżarnia16 g- Worcestershire sauceSpiżarnia15 ml
- beef brothSpiżarnia720 ml
dry red wine (optional)Napoje120 ml- fresh thyme (sprigs)Warzywa i owoce6 kawałki
- fresh rosemary (sprigs)Warzywa i owoce2 kawałki
na porcję
Wartości odżywcze
720kcal
- Węglowodany
- 10 g
- Białko
- 50 g
- Tłuszcz
- 53 g
czego użyjesz
Przybory
Garnek żeliwny
Szczypce kuchenne
Piekarnik
krok po kroku
Przygotowanie
- Krok 1
Season and sear the short ribs
- Pat the short ribs dry and season generously with salt and black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Sear the short ribs on all sides until deeply browned, then set aside.
- Krok 2
Caramelize the onions
- Lower the heat, add the butter and sliced onions to the pot.
- Cook, stirring occasionally, until the onions are soft and deeply golden.
- Krok 3
Add garlic and flour
- Stir in the minced garlic and cook until fragrant.
- Sprinkle over the flour and stir to coat the onions.
- Krok 4
Deglaze and build the braising liquid
- Pour in the Worcestershire sauce and the red wine, scraping up the browned bits.
- Add the beef broth and stir in the black pepper.
- Krok 5
Braise the short ribs
- Return the short ribs to the pot with the thyme, rosemary and bay leaves.
- Cover and transfer to a 160 °C oven until the meat is fork-tender.
- Krok 6
Rest and serve
- Discard the herb sprigs and bay leaves.
- Skim the fat from the sauce and serve the short ribs with the onion gravy.
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