Braised Short Rib
Recipe
- Preheat oven to 350 degrees F.
- Heat a large Dutch oven over medium for about 3 minutes. '
- While that is heating, season your short ribs on all sides with a generous amount of salt and pepper.
- Add the ribs to the Dutch oven and brown on each side (this helps lock in the flavor!).
- While the short ribs are browning, prep your veggies.
- Remove the short ribs to a shallow bowl or plate.
- Add a little more oil to your Dutch oven, if needed, and add your onion, shredded carrots, and garlic. Stir occasionally and let these cook for only about 3 minutes.
- Deglaze the pan with the red wine, scraping the bottom of the pan to get up any bits of flavor. Bring everything to a boil and let cook at boiling for 2 minutes.
- Add beef broth.
- Stir in tomato paste.
- Add more salt and pepper, if needed (totally fine to give your broth a taste!)
- Add the short ribs back in and top with your fresh herbs.
- Cover with the lid or a piece of parchment paper and place into the oven.
- Cook at 350 degrees for 2-2.5 hours or until the short ribs are tender (fall off the bone tender!)
- Let it sit for about 20 minutes so that the fat rises to the top and you can skim it off.
- Remove the short ribs and set aside, keeping them warm (cover them with foil).
- Filter the broth and juices (saving the veggies) into a sauce pan and cook on low heat until reduced to a thick sauce. Optional: mix together a little cornstarch/flour and water, adding that to the broth/juices to help create more of a gravy.
- Serve ribs over mashed potatoes and a drizzle of the gravy!
Ingredients
1 diced onion
1 cup of chopped or shredded carrots
4 cloves of garlic, roughly chopped
2 lbs bone-in (or out) short ribs
1 cup dry red wine
2 1/2 cups beef broth
2 Tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
salt and pepper to taste