Williams Sonoma Braising Sauce, Classic Short Rib
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Our sauce makes it easy to enjoy the rich flavors of classic short ribs. We’ve combined Burgundy and port wines with veal demi-glace, aged balsamic vinegar and herbs. Carrots, celery and caramelized onions add a mellow sweetness. Ingredients are simmered for hours to achieve the depth and complexity of the traditional preparation. Serve your homemade short ribs with mashed potatoes or buttered noodles.
- 1 lb. 8.5 oz. (makes 4–6 servings).
- Made in USA.
- Water, red burgundy wine, balsamic vinegar, port wine, sugar, carrots, celery, canola oil, tomato paste, onion, demi-glace (veal stock [veal bones, water], roux [wheat flour, veal fat], modified food starch, mirepoix stock [carrot, celery, onion], red wine, beef stock, tomato paste, salt, celery stock, carrot stock), caramelized onion base (caramelized onions, salt, brown sugar, onion powder, yeast extract, potato flour, natural flavors), garlic, xanthan gum, spices.
- Contains wheat/gluten. Contains sulfites. This product is prepared and packaged using machines that may come in contact with tree nuts, milk, peanuts, soy.
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Braised Short Ribs
Season 4 lb. (2 kg) bone-in short ribs with salt and pepper. Dredge in flour and shake off excess. In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil. Working in batches, brown ribs on all sides.
If using a slow cooker, transfer ribs to insert and add Classic Short Rib Braising Sauce. Cover and cook on high until meat is tender, 6 to 7 hours. Transfer ribs to a plate. Skim fat off sauce and pour sauce into a saucepan. Simmer, stirring occasionally, until thickened, about 10 minutes.
If using an oven, transfer ribs to a plate and pour off excess fat in pot. Add Classic Short Rib Braising Sauce and bring to a simmer. Add ribs, cover pot tightly with foil, and cover with lid. Transfer to a 325°F (163°C) oven and cook until meat is tender, about 4 hours. Skim fat off sauce and serve.
Serves 4 to 6.
Rated 5 out of 5 by Travallar from Fantastic Short Ribs I tried this braising sauce around 2 months ago and LOVED it ! I have used it 2 more times since then! It is fantastic!Date published: 2016-11-28Rated 5 out of 5 by Tootie43 from Best slow cooker short ribs The classic short rib braising sauce is fantastic. It added full flavor to the ribs and gravy. Plus the cooking aroma was great too!Date published: 2016-05-22Rated 5 out of 5 by Mimigena from Absolutely awesome! Used this sauce tonight and it was awesome! Start with good meat! Perfect for a guest dinner served with polenta!Date published: 2016-01-18Rated 4 out of 5 by SuSu2 from Rich and flavorful I've made this twice (served with mashed potatoes) and both times it tasted very good. The vinegary smell, that's very prominent when the jar is opened, disappears with cooking. I'm giving this 4 stars, and not 5, due to the high price and high oil content in the sauce. There's enough fat in the short ribs to begin with. Once, I didn't skim off enough fat off the sauce as directed and ended up with a stomach ache.Date published: 2015-10-15