Directions
- 1Pat dry 5 pounds of bone-in short ribs and season generously on all sides.
- 2Dice four celery ribs, three carrots, and one large onion.
- 3Halve one head of garlic and portion some thyme, rosemary, parsley, and a bay leaf.
- 4Measure three tablespoons of flour and one tablespoon of tomato paste.
- 5Sear all sides of your short ribs in avocado oil in batches in a heavy bottom pot.
- 6Remove and set aside.
- 7Add your mirepoix, season, and saute until softened.
- 8Add your tomato paste and flour and cook until deepened in color.
- 9Pour in one full bottle of Cabernet and add back in your short ribs.
- 10Simmer for 30 minutes or until wine has reduced by half.
- 11Pour in four cups of beef stock, then add in your herbs and garlic.
- 12Tuck those in, bring up to a boil, then cover loosely and transfer to a 325° oven for three hours.
- 13Gently remove your short ribs; they should be fall off the bone.
- 14Strain the braising liquid, then reduce to thicken and season.
- 15Serve with creamy pureed potatoes and garlic green beans with butter toasted almonds.
Ingredients
- 5 pounds bone-in short ribs
- 1 salt
- 1 black pepper
- 4 celery ribs
- 3 carrots
- 1 large onion
- 0.5 head garlic
- 1 thyme
- 1 rosemary
- 1 parsley
- 1 bay leaf
- 3 tablespoons flour
- 1 tablespoon tomato paste
- 1 avocado oil
- 1 bottle cabernet
- 4 cups beef stock
- 1 potatoes
- 1 cream
- 1 garlic green beans
- 1 butter
- 1 toasted almonds
Equipment
knifecutting boardbowlheavy bottom pottongsimmersion blenderstraineroven
Related recipes
Corn Maque Choux
American · Side
Shoestring Fries
American · Side
Cornbread Casserole
American · Side
Tennessee Onions
American · Side
Tennessee Onion Casserole
American · Side1h 15m
The Perfect BBQ Potato Salad
American · Side
Deviled Pickles
American · Side
New England Baked Beans, the Maine Way
American · Side6h 30m
Okra and Green Tomato Cornbread Fritters
American · Side
Mike's Hot Honey Sweet Potatoes
American · Side40m
Baked Beans
American · Side
Onion Boil
American · Side1h