Braised Beef Short Ribs

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• oven

Preheat oven to 275°F

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• 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.

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• 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.

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• 3 oz tomato paste

Add in tomato paste and sauté for 1-2 minutes

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• 8½ fl oz red wine

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

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

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• 1 cups beef stock

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

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

Toss in garlic, thyme, and rosemary.

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

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Place Dutch oven on the middle rack in the oven.

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• fork

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

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• 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.

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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.

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Serve over a bed of mashed potatoes or polenta.

Enjoy your meal!