Brandied Short Ribs
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Time to Cook
Brandy Sauce Ingredients
Preheat oven 325℉.
Season Short Ribs liberally with salt and pepper. In a Dutch oven, add olive oil over MEDIUM-HIGH heat. Sear ribs 3 minutes per side or until a deep golden brown. Remove ribs from the Dutch oven and set aside.
In the Dutch oven, add onions and a tsp. of salt. Reduce heat to MEDIUM heat and cook until onions become translucent. Add tomato paste and cook for 2 minutes until paste is thoroughly incorporated. Add beef base and cook for 1 minute more. Add carrots, onions, garlic and celery. Arrange ribs over vegetables, and add stock, thyme, oregano, and bay leaves to the pot. Season with salt and pepper, as desired.
Cover Dutch oven with lid and place in the oven for 2- 2 ½ hours or until ribs are fork tender.
To make the brandy sauce, bring 1 cup of braising liquid to a simmer in a shallow pan over MEDIUM-HIGH heat. Once liquid begins to simmer, add in brandy. Cook 1 minute to allow alcohol to burn off, being careful of flare ups from gas cooktops. Add heavy cream and peppercorns. Whisk to combine. Cook for 2-3 minutes until sauce reduces by ⅓, whisking frequently. Season with salt to taste.
Drizzle brandy sauce over Short Ribs and serve immediately.
Nutrition facts per serving: 635 Calories; 466 Calories from fat; 51.8 g Total Fat (22.5 g Saturated Fat; 22.8 g Monounsaturated Fat); 116.5 mg Cholesterol; 710.7 mg Sodium; 7.3 g Total Carbohydrate; 1.5 g Dietary Fiber; 25.0 g Protein; 2.9 mg Iron; 481.9 mg Potassium; 1.2 mg Thiamin; 0.2 mg Riboflavin; 6.0 mg Niacin (NE); 0.3 mg Vitamin B6; 2.9 mcg Vitamin B12; 5.6 mg Zinc; 23.5 mcg Selenium; 97.0 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium. It is a good source of Iron, Potassium, Riboflavin, Vitamin B6, and Choline.