Beef rib mobile
Braised Short Ribs

Our Orange Pekoe adds depth of flavour and tenderizes, replacing the traditional red wine in this robust Sunday dinner recipe.

Ingredients

  • 1 tbsp (15 mL) - olive oil
  • 2 lb (1 kg) - beef short ribs (about 1-inch/2.5 cm thick)
  • 3/4 tsp (4 mL) - each salt and pepper, divided
  • 1 - each large onion, carrot and celery stalk, chopped
  • 1 tsp (5 mL) - dried thyme leaves
  • 1/4 cup (50 mL) - tomato paste
  • 2 tbsp (30 mL) - all-purpose flour
  • 2 - cloves garlic, minced
  • 2 bags - Tetley Orange Pekoe Tea
  • 1 1/2 cups - sodium-reduced beef broth (375 mL)
  • 1/2 cup (125 mL) - pitted prunes, halved
  • 1 - bay leaf
  • Mashed potatoes or creamy polenta

 

  • Preparation Time: 15 minutes
  • Cook time: 1 hour & 30 minutes
  • Total time: 1 hour & 45 minutes
  • Difficulty: Medium

Directions

  • Preheat the oven to 325°F (160°C).
  • Heat the oil in an oven-proof Dutch oven or large saucepan set over medium-high heat.
  • Season the ribs with 1/4 tsp (1 mL) of the salt and pepper.
  • Brown the ribs, in batches, all over.
  • Transfer to a plate.
  • Reduce the temperature to medium.
  • Add the onion, carrot, celery, thyme and remaining salt and pepper.
  • Cook, stirring often, for 5 to 7 minutes or until golden.
  • Stir in the tomato paste, flour and garlic.
  • Cook, stirring constantly for 2 minutes.
  • Meanwhile, steep the tea bags in 1 1/2 cups (375 mL) boiling water for 5 minutes.
  • Squeeze and discard the bags.
  • Gradually stir the tea and beef broth into the vegetable mixture.
  • Add the short ribs, along with prunes and bay leaf; cover with foil or an oven-proof lid.
  • Transfer to the oven to braise for 45 minutes; uncover and continue to braise for 45 minutes or until meat is very tender and the sauce is thickened.
  • Serve over mashed potatoes or creamy polenta.
  • Makes 4 servings.


Tetley Tips:

  • The short ribs can be made a day ahead. If desired, skim the fat off the top before reheating gently in the oven until warmed through.
  • Short ribs make a succulent, robust entrée, but if you prefer a leaner braise, you can use 1 lb (500 g) lean stewing beef instead.

*Per serving (1/4 recipe): 519 calories, 35 g fat, 14 g saturated fat, 69 mg cholesterol, 655 mg sodium, 26 g carbohydrates, 3 g fibre, 11 g sugars, 23 g protein. Excellent source of vitamin D and zinc. Good source of iron

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