These succulent ribs are expertly tenderized, infused with honey, cider vinegar, and a hint of tangy Worcestershire sauce. Slow-cooked alongside aromatic celery, shallots, and garlic, each bite presents a symphony of flavors. The result? Meat so tender it effortlessly separates from the bone, enveloped in a savory-sweet blend.
Ingredients
Servings 6
- 3 tablespoons olive oil
- 4-5 pounds short ribs
- 2 cups celery small dice
- 1 cup shallots chopped coarsely
- 5 crushed cloves of garlic
- 1/2 cup honey
- 1/4 cup cider vinegar
- 1/2 teaspoon dry mustard
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce non-fish type
- 4 cups beef stock
- Black pepper to taste
- Kosher salt to taste
Nutritional Facts
Nutrition Facts
Honey Braised Short Ribs
Amount per Serving
Calories
600
% Daily Value*
Fat
30
g
46
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
15
g
Cholesterol
130
mg
43
%
Sodium
613
mg
27
%
Potassium
1396
mg
40
%
Carbohydrates
36
g
12
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
47
g
94
%
Vitamin A
183
IU
4
%
Vitamin C
6
mg
7
%
Calcium
73
mg
7
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 325°F.
- In a large skillet over high heat, heat oil. When oil is hot, sear the short ribs until well browned on all sides. Reduce flame to low and remove the short ribs to a plate.
- Pour out all but two tablespoons of fat remaining in the skillet. Add celery and cook over medium low heat for about 4 minutes.
- Add shallots and garlic. Continue cooking over low heat until all the vegetables are nicely translucent and the garlic is soft, about 4 minutes.
- Add all the remaining ingredients except for the beef stock and bring up to a boil.
- Place short ribs back into the pan along with any juices that have collected. Add enough beef broth to come three quarters of the way up the short ribs. Bring to a boil and then transfer to oven.
- Cook for 1 ½ – 2 hours, or until meat is about to fall off the bone. Serve over mashed potatoes or rice.
