Braised beef short ribs

150 mins
Serves 6
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Directions

  1. 1Add some olive oil to thick short ribs and season with salt and pepper.
  2. 2Add some olive oil to thick short ribs and season with salt and pepper.
  3. 3Add some olive oil to thick short ribs and season with salt and pepper.
  4. 4Sear the short ribs in a pot until colored on all sides.
  5. 5Sear the short ribs in a pot until colored on all sides.
  6. 6Sear the short ribs in a pot until colored on all sides.
  7. 7Dice up some celery, onion, and carrots.
  8. 8Dice up some celery, onion, and carrots.
  9. 9Dice up some celery, onion, and carrots.
  10. 10Add the diced vegetables to the pot with some salt, onion and garlic powder, beef bouillon, and flour.
  11. 11Add the diced vegetables to the pot with some salt, onion and garlic powder, beef bouillon, and flour.
  12. 12Add the diced vegetables to the pot with some salt, onion and garlic powder, beef bouillon, and flour.
  13. 13Mix the ingredients together and once it cooks down a little bit, add some tomato paste and mix it up.
  14. 14Mix the ingredients together and once it cooks down a little bit, add some tomato paste and mix it up.
  15. 15Mix the ingredients together and once it cooks down a little bit, add some tomato paste and mix it up.
  16. 16Add your favorite red wine with some beef broth.
  17. 17Add your favorite red wine with some beef broth.
  18. 18Add your favorite red wine with some beef broth.
  19. 19Preheat your oven to 350°F.
  20. 20Preheat your oven to 350°F.
  21. 21Preheat your oven to 350°F.
  22. 22Let the liquid cook down for about 10 minutes.
  23. 23Let the liquid cook down for about 10 minutes.
  24. 24Let the liquid cook down for about 10 minutes.
  25. 25Add back in the beef followed by a head of garlic, some rosemary, thyme, parsley, and some bay leaves.
  26. 26Add back in the beef followed by a head of garlic, some rosemary, thyme, parsley, and some bay leaves.
  27. 27Add back in the beef followed by a head of garlic, some rosemary, thyme, parsley, and some bay leaves.
  28. 28Cook this in the oven for 2 and a half to 3 hours or until tender.
  29. 29Cook this in the oven for 2 and a half to 3 hours or until tender.
  30. 30Cook this in the oven for 2 and a half to 3 hours or until tender.
  31. 31To make the sauce, strain the liquid and add it to a pan.
  32. 32To make the sauce, strain the liquid and add it to a pan.
  33. 33To make the sauce, strain the liquid and add it to a pan.
  34. 34Cook the strained liquid over low heat until it thickens.
  35. 35Cook the strained liquid over low heat until it thickens.
  36. 36Cook the strained liquid over low heat until it thickens.

Ingredients

  • 3 Lbs Beef Short ribs (Thick Cut)
  • 3 Lbs Beef Short ribs (Thick Cut)
  • 3 Lbs Beef Short ribs (Thick Cut)
  • Drizzle Olive Oil
  • Drizzle Olive Oil
  • Drizzle Olive Oil
  • to Taste Coarse Salt
  • to Taste Coarse Salt
  • to Taste Coarse Salt
  • to Taste Fresh Cracked Black Pepper
  • to Taste Fresh Cracked Black Pepper
  • to Taste Fresh Cracked Black Pepper
  • 4 Stalks Celery, diced
  • 4 Stalks Celery, diced
  • 4 Stalks Celery, diced
  • 1 Whole Whole Yellow onions, diced
  • 1 Whole Whole Yellow onions, diced
  • 1 Whole Whole Yellow onions, diced
  • 2 Carrots, diced
  • 2 Carrots, diced
  • 2 Carrots, diced
  • Pinch to taste salt
  • Pinch to taste salt
  • Pinch to taste salt
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 2 tsp knot beef bouillon or 1 Cube
  • 2 tsp knot beef bouillon or 1 Cube
  • 2 tsp knot beef bouillon or 1 Cube
  • 2 tbsp flour
  • 2 tbsp flour
  • 2 tbsp flour
  • 3 tbsp Tomato Paste
  • 3 tbsp Tomato Paste
  • 3 tbsp Tomato Paste
  • 5 Cups Beef stock
  • 5 Cups Beef stock
  • 5 Cups Beef stock
  • 3 Cups Red Wine (Pinot Noir or Cabernet)
  • 3 Cups Red Wine (Pinot Noir or Cabernet)
  • 3 Cups Red Wine (Pinot Noir or Cabernet)
  • 1 Whole Whole head garlic, halved
  • 1 Whole Whole head garlic, halved
  • 1 Whole Whole head garlic, halved
  • Bundle Thyme
  • Bundle Thyme
  • Bundle Thyme
  • 3 Bay leaves
  • 3 Bay leaves
  • 3 Bay leaves
  • 2 Sprigs Rosemary
  • 2 Sprigs Rosemary
  • 2 Sprigs Rosemary
  • Handful Parsley
  • Handful Parsley
  • Handful Parsley
  • Garnish Chives
  • Garnish Chives
  • Garnish Chives

Equipment

Potovenpan

Tips

  • This is best served with some mashed potatoes.