Braised Beef Short Ribs

Braised Beef Short Ribs

Based on 1 ratings
Chance

Chance

Community member

"With the small amount of time actively spent cooking, this dish is sure to wow the crowd. "

Difficulty

Medium 👍
15
min.
Preparation
240
min.
Baking
10
min.
Resting

Ingredients

Servings2
2
beef short ribs
½
onion- roughly chopped
2
carrots- cut into 1/2” slices
1 stalks
celery- cut into 1-2” slices
cloves
garlic-lightly crushed
sprigs
thyme
1 sprigs
rosemary
pinches
salt
1 tsp
pepper
1 tbsp
Avocado oil
fl oz
red wine
1 cups
beef stock
3 oz
tomato paste

Utensils

oven, tongs, wooden spatula, fork, sieve

  • Step 1/14

    • oven

    Preheat oven to 275°F

  • Step 2/14

    • 2 beef short ribs
    • pinches salt
    • 1 tbsp Avocado oil
    • tongs

    Salt short ribs and then sear each side in avocado oil on medium high heat in a preheated Dutch oven. Just looking to get some browning on the short ribs.

  • Step 3/14

    • ½ onion- roughly chopped
    • 2 carrots- cut into 1/2” slices
    • 1 stalks celery- cut into 1-2” slices
    • 1 tsp pepper
    • wooden spatula

    Pull the short ribs and set aside on a plate. Add additional oil to Dutch oven if needed. Toss in your mirepoix of onion, carrot, and celery. Sauté for 2-3 minutes or until they have some color.

  • Step 4/14

    • 3 oz tomato paste

    Add in tomato paste and sauté for 1-2 minutes

  • Step 5/14

    • fl oz red wine

    Add red wine to deglaze the fond off of the bottom of the pan.

  • Step 6/14

    Add short ribs back into the Dutch oven, bone side down.

  • Step 7/14

    • 1 cups beef stock

    Add in beef stock until the liquid is about 3/4 up on the short ribs.

  • Step 8/14

    • cloves garlic-lightly crushed
    • sprigs thyme
    • 1 sprigs rosemary

    Toss in garlic, thyme, and rosemary.

  • Step 9/14

    Cover 90% with the lid. The lid should be about 1" ajar on the Dutch oven.

  • Step 10/14

    Place Dutch oven on the middle rack in the oven.

  • Step 11/14

    • fork

    After 4 hours, check to see if the meat is tender by lightly pulling at it with 2 forks.

  • Step 12/14

    • sieve

    After short ribs have reached the desired doneness, pull them aside and strain the cooking liquid left in the Dutch oven through a sieve.

  • Step 13/14

    Pour cooking liquid back into the Dutch oven and reduce on the stovetop until pulling a spatula through it leaves a mark where you can see the bottom of the pan.

  • Step 14/14

    Serve over a bed of mashed potatoes or polenta.

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!