Really-Not-So-Short Ribs Recipe

Braise short ribs in an aromatic medley of vegetables, red wine, and Baharat for a hearty, comforting winter meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 350°F.

Step 2

Heat the oil in a large Dutch oven or other large, heavy pot until it starts smoking. Add the carrot, onion, celery, leek, and garlic. Sauté until the vegetables start to caramelize, about 15 minutes. Add the thyme, rosemary, and bay leaf and sauté for another 5 minutes.

Step 3

Add the wine and bring to a boil, then reduce the mixture by half. Add the chicken stock, honey, salt, baharat, paprika, cumin, and pepper. Bring to a boil one last time, then lower the heat to simmer.

Step 4

The next part requires a little more movement, so use a pair of tongs for this one. Sandwich the short ribs between a layer of vegetables on the bottom and another layer of vegetables on top. Ladle some of the sauce over the short ribs, then cover with a lid. Bake in the oven until the meat is fork-tender, 2 ½ to 3 hours. Serve with the sauce.

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