Directions
- 1Trim excess fat from short ribs.
- 2Season short ribs with salt and dredge in flour.
- 3Sear short ribs in a Dutch oven with neutral oil on all sides.
- 4Add roughly chopped celery, carrots, and onion to the Dutch oven and sauté for five minutes.
- 5Preheat oven to 350°F (175°C).
- 6Add a whole head of garlic to the Dutch oven.
- 7Pour an entire bottle of red wine into the Dutch oven.
- 8Add a box of beef bone broth, a quarter cup of peppercorns, a quarter cup of brown sugar, rosemary, and thyme.
- 9Return the short ribs to the Dutch oven, cover, and place in the preheated oven for three hours.
- 10Remove the short ribs from the Dutch oven and set aside.
- 11Remove the vegetables and peppercorns from the Dutch oven.
- 12Reduce the red wine gravy by half.
- 13Stir in a tablespoon of cold butter to finish the sauce.
- 14Serve the short ribs over mashed potatoes, topped with the red wine gravy.
Ingredients
- 4 beef short ribs
- 1 onion
- 2 celery stalks
- 1 head garlic
- 2 large carrots
- 0.5 cup flour
- 1 sprig rosemary
- 1 sprig thyme
- 1 bottle red wine
- 1 box beef bone broth
- 0.25 cup black peppercorns
- 0.25 cup brown sugar
- 1 tbsp unsalted butter
Equipment
knifeDutch ovenovenwhisk
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