I love this recipe because Strong Sauce takes all the hard work out of making short ribs. The problem with making braised short ribs is all the chopping and cooking you have to do to make a good dish. You have to cut up all the vegetables and roast them off. You have to make beef broth. You have to deglaze you pan. Then you have to strain the braising liquid and make the gravy. It’s a pain. But not when you use Strong Sauce. All the chopping, sautéing, roasting and simmering have already been done for you during our three hour cook process. The sauce has all the goodness in it to make a great braised short rib, easy. Here is how.
- 1 26-ounce jar of Strong Sauce.
- 1 cup of red wine
- 1 cup of water
- 1 ½ to 2 pounds of short ribs, brought to room temperature
- 4 tablespoons of vegetable oil
- Salt and pepper
- Heat a heavy bottom sauce pan, Dutch oven or cast-iron pot. Make sure you have a lid that fits properly for the braining part of this recipe.
- Salt and pepper the meat
- Warm the oil in the pan
- Hard sear the meat on all sides. Do not worry about the excess oil / fat. It will be discarded after the searing process.
- Remove the seared meat and drain off the fat from the pan.
- Mix together the wine, water and sauce. I like to use the wine and water to rinse the extra sauce from the jar.
- Place the meat pan in the pan, cover with the sauce / liquid mixture and bring to a simmer.
- Place the lid on and simmer for 3 to 4 hours, or until the meat is tender. You can also use a crock por or in an Instant Pot after you have seared the meat in a pan. Crock pots will take a few hours longer.
- Place the ribs on a serving platter and ladle the sauce over.
- This dish is best serving with some sauteed leafy greens, string beans or zucchini and crusty bread.