Directions
- 1Take out short ribs an hour in advance. Pat them dry and season with salt and pepper.
- 2Sear short ribs on medium-high heat in a Dutch oven until browned on all sides (2-3 mins per side). Remove and set aside.
- 3Add chopped carrots, onions, shallots, and celery to the pot. Sprinkle with salt and sauté for two minutes.
- 4Add 2 tbsp of flour and tomato paste. Sauté for another two minutes.
- 5Add wine and allow to reduce for 4-5 minutes. Then add Worcestershire sauce.
- 6Add beef broth and chicken bouillon. Mix well.
- 7Return short ribs to the pot. Add black peppercorn, garlic, and herbs.
- 8Cover the pot and bake at 350 degrees for 2-2.5 hours.
- 9Remove short ribs from the pot; bones should fall off. Strain remaining liquid to separate from veggies and herbs.
- 10Skim fat from strained liquid. In a medium pan, add 2 tbsp flour and butter. Cook until thickened to make wine reduction sauce.
- 11Plate short ribs over mashed potatoes, top with wine reduction sauce, and garnish with chives.
Ingredients
- 4 large bone-in short ribs
- 2 carrots
- 1 whole onion
- 2 shallots
- 1 celery stalk
- 1 whole head garlic
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 0.5 bottle red wine
- 2 cups beef broth
- 1 tsp chicken bouillon
- 1 tbsp black pepper corn
- 0 salt
- 0 pepper
- 4 tbsp flour
- 2 tbsp unsalted butter
- 0 chives
Equipment
Dutch ovenknifecutting boardspatulatongsmedium pan
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