Directions
- 1Chop up some carrot, celery and onion.
- 2Cut a head of garlic in half.
- 3Get some short ribs and season them well with salt and pepper.
- 4Sear each side of your short ribs in a dutch oven.
- 5Remove the short ribs once they have a nice color.
- 6Add in your chopped vegetables and season with salt and pepper.
- 7Let the vegetables sweat until they become a little bit more translucent.
- 8Add in a few tablespoons of tomato paste and let it toast.
- 9Add in about half a bottle of red wine.
- 10Bring to a boil and allow it to start to reduce.
- 11Add the short ribs and garlic back in.
- 12Add enough beef broth to cover the pieces.
- 13Add in rosemary, thyme, and a few bay leaves.
- 14Bring back up to a boil, then cover and throw into the oven at 350 degrees for 2 hours.
- 15Remove the short ribs and strain the braising liquid.
- 16Bring the liquid back up to a boil and let it thicken into a sauce.
- 17Once it reduces by half, cut the heat and add in about a tablespoon of butter.
- 18Serve the short ribs on top of mashed potatoes, pour the sauce over, and garnish with chives.
Ingredients
- 1 celery
- 1 carrot
- 1 onion
- 1 head of garlic
- 1 lb short ribs
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp tomato paste
- 1 bottle red wine
- 1 cup beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- 1 tbsp butter
- 4 cups mashed potatoes
- 1 tbsp chives
Equipment
knifecutting boardplastic containerdutch oventongswooden spoonovenstrainerbowl
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