Braised Beef Short Ribs
Serves 820 mins prep240 mins cook
This dish features 5 pounds of bone-in beef short ribs, seasoned and braised with a rich assortment of vegetables, herbs, and a bottle of dry red wine for depth of flavor. Perfectly cooked short ribs turn tender and flavorful, served with a delicious sauce over mashed potatoes.
0 servings
What you need
bunch rosemary
fl oz dry red wine
tbsp tomato paste
bunch oregano
tbsp avocado oil
tsp salt
bunch thyme
bunch fresh chives
tbsp all purpose flour
Instructions
1: Preheat oven to 350°. 2: Season short ribs with salt and pepper. 3: Heat avocado oil in a large oven safe pot over medium-high heat. 4: Brown short ribs for about 2-3 minutes on each side, then remove and set aside. 5: Add chopped celery, carrots, and onions to the pot, and cook over medium-high heat until onions are browned, about 5 minutes. 6: Stir in flour and tomato paste, cooking until well combined and dark red, about 2-3 minutes. 7: Stir in the dry red wine and add short ribs back to the pot. Bring to a boil. 8: Lower heat to medium and simmer until wine reduces by half, about 25 minutes. 9: Add rosemary, oregano, thyme, bay leaves, and garlic. 10: Stir in beef stock and season with salt and pepper to taste. 11: Bring to a boil, cover the pot, and transfer to the oven. 12: Cook until short ribs are tender, about 4 hours. 13: Serve with mashed potatoes and broccolini, topping with sauce and chives.View original recipe