Braised Beef Short Ribs

Step 1/14

• oven

Preheat oven to 275°F

Step 2/14

• 2 beef short ribs
• 1½ 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

• 8½ 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

• 1½ cloves garlic-lightly crushed
• 2½ 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.

Enjoy your meal!