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Ingredients
- 2 tlbs/30ml Olive Oil
- 4 pounds Beef Short Ribs, Boneless, cut into 10 oz pieces
- 4 large Shallots, coarsely chopped
- 2 large Carrots, peeled, cut into ½ inch pieces
- 2 Each, Celery stalks, coarsely chopped
- 4 Each Garlic cloves, finely chopped
- 1 cup Dry red wine
- 1/4 ¼ cup Red Wine Vinegar
- 2 1/2 2 ½ cups Beef stock
- 5 each Fresh thyme sprigs
- 1 each Fresh rosemary sprig
- 2 each Bay leaves
- TT Kosher Salt
- TT Black Pepper, freshly ground
Details
Servings 6
Preparation
Step 1
# Preheat the oven to 300°F.
# Heat the oil in a heavy large pot over medium high heat.
# Season the beef on all sides with salt and pepper.
# Add the beef to the pot and cook until golden brown on all sides, about 12 minutes. Transfer the beef to a plate.
# Reduce the heat to medium and add the shallots to the pot.
# Sauté until the shallots are golden, about 2 minutes.
# Add the carrots, celery, and garlic and sauté for 3 minutes.
# Add the wine, vinegar and simmer until the liquids are reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes.
# Stir in the beef stock, thyme, rosemary, and bay leaves. Return the beef to the pot.
# Bring to a simmer, then cover the pot and transfer it to the oven.
# Braise until the beef falls apart with a fork, about 2 ½ - 3 hours
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