Braised Short Ribs: The Ideal 5-in-1 Meal
Braised Short Ribs

What dish can you cook once -- and eat five different ways on five different nights?

Answer: braised short ribs.

The initial one-pot meal takes less than an hour to prepare, followed by three hours of slow cooking in the oven. But if you double the recipe, you’ll have enough left over to create four more ideal meals to finish off the week.

Just shred the beef and keep it in the fridge along with the braising juice and leftover vegetables. Or, separate and freeze for later use.

Braised Short Ribs

There are plenty of ways to cook braised short ribs, but the classic includes a combination of red wine, carrots, celery, onions, garlic, thyme, and canned tomatoes or tomato paste.

    Prep Time: 15 minutes

    Cook time: 2 hours 30 minutes

    Yield: Serves 4

Braised Short Ribs Recipe Ingredients

    6 bone-in short ribs

    1/2 teaspoon salt

    1/2 teaspoon black pepper

    3 tablespoons extra virgin olive oil

    1/2 white onion diced

    2 to 3 cloves garlic crushed

    1 cup beef broth

    2 tablespoons worcestershire sauce

    1 sprig fresh rosemary

Braised Short Ribs Recipe Directions

    Preheat oven to 350 degrees.

    Season all sides of the short ribs with salt and pepper.

    Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side. Remove from pot and set aside.

    Add in onion and saute 2 to 3 minutes. Add in garlic and saute 1 minute more.

    Pour in beef broth and Worcestershire sauce. Bring to a simmer. Add in meat. Place a rosemary sprig on top.

    Cover and transfer to preheated oven for about 2.5 hours, until meat is tender.

Night 2: Short-rib Shepherd’s Pie

- Saute one chopped carrot and one chopped onion, or heat leftover short-rib vegetables in a little braising liquid.

- Add 2 cups of shredded meat, sprinkle with flour, and continue to saute, stirring for a few minutes.

- Add 1 cup of red wine, bring to a boil, and stir until thickened.

- Add 1 cup of frozen peas. Salt and pepper to taste.

- Pour into a 9-inch square or small, rectangular baking dish and top with creamy mashed potatoes.

- Bake at 350 F until bubbly and slightly browned on top (around 30-40 minutes).

Night 3: Pulled Short-rib Sandwiches

- Pile shredded beef onto rolls.

- Add your favorite condiment or sauce: pesto, hoisin sauce, Korean barbeque sauce, coleslaw, relish, horseradish mayo, etc.

- Optional: grill on crusty bread with cheddar (or provolone) cheese and thin-sliced red onions. Kids can eat theirs plain on hamburger rolls as Sloppy Joes.

Night 4: Short-rib Ragu Over Pasta

 

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Braised Short Ribs Recipe - The Ideal 5-in-1 Meal

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