Braised Beef Short Ribs
Absolutely delicious recipe for Short Ribs! The meat just falls off the bone and extremely great flavor! Made with Mashed Sweet Potatoes with Pecan Crumb Topping! Perfect! Recipe from Cook's Wares Cooking Class: Eddie Merlot's Seasonal Favorites with Bryan Hopping, October 2014.
- 6 Beef Short Ribs Portions (about 1 pound of meat per serving)
- Kosher Salt & Black Pepper
- 1/2 cup Vegetable Oil (could use Coconut Oil)
- 3 Carrots, cut into large chunks
- 3 stalks of Celery, cut into large chunks
- 1 large Onion, quartered
- 3-4 cloves Garlic, whole and slightly crushed
- 3 T Tomato Paste
- 2 bay leaves
- 6 sprigs of fresh Thyme
- 1 sprig of Rosemary
- 4 cups Beef Stock
- 2 cups Red Wine (I used Malbac)
Preheat oven to 325 degrees.
Place a roasting pan over medium heat. Season the short ribs with salt and pepper. Add the oil to the roasting pan and sear the ribs until golden brown on both top and bottom. Remove the ribs and add the carrots, celery, onion, and garlic. Cook for 2-3 minutes, until the vegetables start to color. Add the tomato paste, bay leaves, thyme, and rosemary. Cook for a couple of minutes. Deglaze the pan with the red wine and then add the beef stock. Bring to a simmer and add the reserved short ribs. Cover the pan with lid or foil and place the pan in the oven and cook for 3 1/2-4 hours.
Remove the pan from the oven and uncover. Allow the short ribs to cool. Remove the short ribs and strain the braising liquid. Skim the fat from the top of the liquid and then reduce the braising liquid by 50%. Check the seasoning of the sauce and strain again, if necessary. Serve the sauce with the ribs.