Directions
- 1Pat dry five 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. Remove and set aside.
- 6Add your mirepoix, season, and saute until softened.
- 7Add your tomato paste and flour and cook until deepened in color.
- 8Pour in one full bottle of Cabernet and add back in your short ribs.
- 9Simmer for 30 minutes or until wine has reduced by half.
- 10Pour in four cups of beef stock, then add in your herbs and garlic. Tuck those in, bring up to a boil, then cover loosely and transfer to a 325° oven for three hours.
- 11Gently remove your short ribs; they should be fall off the bone. Strain the braising liquid, then reduce to thicken and season.
- 12Serve with creamy pureed potatoes and garlic green beans with butter toasted almonds.
Ingredients
- 5 pounds short ribs
- 1 salt
- 1 pepper
- 4 celery ribs
- 3 carrots
- 1 large onion
- 1 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 green beans
- 1 butter
- 1 almonds
Equipment
knifecutting boardbowlheavy bottom pottongsspatulastraineroven
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