Braised Beef Short Ribs
oven, tongs, wooden spatula, fork, sieve
Preheat oven to 275°F
- 2 beef short ribs
- 1½ pinches salt
- 1 tbsp Avocado oil
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.
- 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.
- 3 oz tomato paste
Add in tomato paste and sauté for 1-2 minutes
- 8½ fl oz red wine
Add red wine to deglaze the fond off of the bottom of the pan.
Add short ribs back into the Dutch oven, bone side down.
- 1 cups beef stock
Add in beef stock until the liquid is about 3/4 up on the short ribs.
- 1½ cloves garlic-lightly crushed
- 2½ sprigs thyme
- 1 sprigs rosemary
Toss in garlic, thyme, and rosemary.
Cover 90% with the lid. The lid should be about 1" ajar on the Dutch oven.
Place Dutch oven on the middle rack in the oven.
After 4 hours, check to see if the meat is tender by lightly pulling at it with 2 forks.
After short ribs have reached the desired doneness, pull them aside and strain the cooking liquid left in the Dutch oven through a sieve.
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.
Serve over a bed of mashed potatoes or polenta.