Braised Short Ribs

This weekend I decided I wanted to put my new dutch oven to good use. While I was at Williams Sonoma I came across a jar of their short-rib base. Short ribs sounded hard to tackle but with half the work done for me, I figured, "why not!?"  I just followed the recipe on the jar (below) and hoped for the best.

 

 

The result... pretty good! I would have liked a little more spiciness/ flavor.  Brian said it was delicious but i'm picky and felt it needed something more... maybe adding some carrots, fresh rosemary, and garlic to the pot while the ribs braise would have helped take it up a notch. Overall, a good meal.

Williams Sonoma Braised Short Ribs

Ingredients

• 4 lbs. beef short ribs, trimmed of excess fat and silver skin
• Kosher salt and freshly ground pepper, to taste
• 1/4 cut all-purpose flour
• 2 Tbs. olive oil
• 1 jar Short Rib Braising Baste
• Polenta or mashed potatoes for serving

Slow Cooker Method (good for dutch oven or crock pot)

• Season the short ribs with salt and pepper. Dredge ribs in flour and shake off excess.
• In large fry pan over medium-high heat, warm olive oil. Working in batches, brown short ribs on all sides, about 3 min. per side.
• Transfer to a slow cooker; add braising baste. Cover and cook on low according to manufacturer's instructions until meat is tender, about 6 to 7 hours. 
• Transfer ribs to plate. 
• Skim fat off sauce; pour sauce into saucepan. Simmer over high heat, stirring occasionally, until thickened, about 10 min. 

Serve ribs with sauce and polenta or mashed potatoes. Serves 4 to 6.