Short Ribs

Ingredients

• 3 lb short ribs
• ½ large onion, roughly chopped
• 3 celery stalks, roughly chopped
• 3 medium carrots, roughly chopped
• 2 tbsp tomato paste
• ½ bottle of red wine (I used Merlot)
• 2 cup beef broth
• 1 head garlic, halved
• Bundle of thyme & rosemary
• 3 bay leaves
• Salt and pepper
• 1 tbsp butter

Steps

1. 1Mark step 1 done

   Preheat oven to 350

2. 2Mark step 2 done

   Season short ribs generously on all sides with salt and pepper, then sear in a Dutch oven with neutral flavored oil until each side has a nice color. You may want to do this in a few batches to avoid overcrowding the pot.

3. 3Mark step 3 done

   Remove the short ribs then add in celery carrot and onion. Season with salt and pepper and cook and cook for 5 minutes or until they become slightly translucent. Add in tomato paste and cook until lightly toasted. Pour in wine, bring to a boil and allow to reduce slightly.

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4. 4Mark step 4 done

   Add short ribs back in along with garlic, herbs, and enough beef broth the cover. Bring to a boil then cover with a lid and transfer to the oven for 2 hrs or until falling off the bone and fork tender. **if you don’t have a dutch oven, simmer in the stove for 2.5 hrs, pressure cook on high for 1 hr, or slow cooker for 8 hrs.

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5. 5Mark step 5 done

   Remove short ribs and strain veg and herbs out of the braising liquid. Bring up to a boil and allow it to reduce and thicken. Cut the heat and add a tablespoon of butter.

6. 6Mark step 6 done

   Serve short ribs over a bed of mashed potatoes and pour a generous serving of sauce over. Finish with chive razzle dazzle and enjoy lovers!!