Braised Beef Short Ribs

By LaurenCocch16

Ingredients

• 1-2 lbs beef short ribs, cut ribs in half
• salt & pepper (to season meat)
• 1 onion, sliced
• 1 Tbsp tomato paste
• 5-6 cloves garlic, minced
• 2 cups red wine (Merlot works great!)
• 2 cans (14.5 oz each) beef broth
• 1 lb carrots
• 1/4 tsp dried thyme
• 1 bay leaf
• 3/4 tsp unflavored gelatine
• 1/2 cup water (to mix with gelatine)

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 300 degrees. Season all sides of short ribs well with salt and pepper.

2. Sear short ribs in oven-proof (screaming hot) pot or pan on stove, until brown on all sides. Set meat aside.

3. Turn down heat and add onion to pot. Cook for 10 minutes.

4. Add tomato paste & garlic to pot. Cook for 5-10 minutes, until garlic is fragrant.

5. Add wine to pot and let mixture simmer until wine is reduced by about half (about 20 minutes).

6. Add beef back to pot, plus beef broth, carrots, thyme and bay leaf. Bring to a simmer, add lid, and place in oven for 2 1/2 hours.

7. Remove meat and carrots from pot, and tent them with foil to keep warm.

8. Pour cooking liquid & veggies through fine-mesh strainer into bowl. Let fat rise to top and skim off.

9. Return liquid to original pot. Bring sauce to a boil, and let reduce for 10 minutes.

10. In small bowl, mix gelatine and water. Stir gelatine mixture into pot.

11. Serve with carrots, over mashed potatoes (if desired).