Description
Deliciously tender, juicy and flavorful short ribs will make any night seem special. For a short fifteen minutes of prep work you will net a scrumptious and memorable meal. Serve with mashed potatoes, polenta or rice and your favorite green side.
Ingredients
Scale
- 4 to 5 lbs. beef short ribs
- 1 Tablespoon salt
- 1 Tablespoon black pepper
- 2 Tablespoons avocado oil
- 1 large red onion, minced
- 3 medium carrots, minced
- 2 celery ribs, minced
- 1 Tablespoon minced garlic
- 4 cups beef stock
- 2 cups dry red wine (Cabernet Sauvignon or Merlot)
- 3 Tablespoons tomato paste
- 2 Tablespoons dried parsley
- 2 bay leaves
- 1 teaspoon dried tarragon
- 1 teaspoon dried thyme
- 1 teaspoon dried coriander
- optional, 1 Tablespoon Better than Bouillon beef base (I felt like my store-bought beef broth needed added flavor. If yours is good, this ingredient is not necessary.)
Instructions
- Preheat the oven to 325°. Be sure that your middle rack has been lowered to a point where your Dutch oven with a lid on it will easily fit into the oven.
- Put beef out on a plate or baking sheet 30 minutes before beginning the sear. Sprinkle each piece on all sides with salt and pepper.
- Cut up the vegetables in small dice if you don’t have a food processor. I use my food processor to mince them fine, so that they will release all their flavor and liquid more quickly into the braising liquid. I also do it to save me time. I throw them all in at once and pulse until they are a fine mince.
- Heat the avocado oil over medium high heat in a heavy bottomed Dutch oven. When the oil is piping hot, add 3 or 4 ribs at a time and sear them to golden brown on all sides. Don’t overcrowd the pan. The beef will sear more easily with space in between each rib. Repeat with the remaining pieces.
- When all meat is browned, set it aside on a platter.
- Turn the heat under your Dutch oven to medium and add the minced onion, carrots, and celery.
- Cook them for 1 to 2 minutes, until they have softened and started to brown.
- Add the tomato paste and cook for 1 additional minute.
- Stir in the broth (and beef base, if using), wine, bay leaves, dried herbs and minced garlic. Stir until the tomato paste has completely melted into your broth.
- Add the seared beef, back to the pot. Be sure each rib is covered by the broth.
- Put the lid on your Dutch oven and place it in your preheated oven.
- Cook at 325° for 3 hours. The meat should be able to be easily pulled apart with a fork when it is done.
- Remove from the oven and place Dutch oven, on a wire cooling rack.
- Carefully remove the ribs from the pot, trying to keep the pieces intact. Don’t worry if the bones fall away. That happens when the meat is so tender. Put the ribs on a plate or platter and cover with foil to keep them warm.
- Use a mesh strainer to strain any remaining vegetables and the bay leaves from the braising liquid.
- Return the strained braising liquid to the Dutch oven ( or a small saucepan) and simmer over medium heat to allow it to evaporate down and thicken, slightly. The sauce will still be thin, but have some body to it. Stir and taste the sauce as it simmers. This is the perfect time to adjust seasonings, add salt and pepper, etc. if it’s needed.
- Ladle sauce over beef as you serve it.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Min Dish, Meat, Beef
- Method: Braising
- Cuisine: American