Braised Long Bone Short Ribs
Imagine tender, melt-in-your-mouth ribs bathed in a rich, deeply flavoured sauce. Picture yourself spooning it all over creamy mashed potatoes or a bed of fluffy rice.
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Ingredients
- About 5 pounds bone-in beef short ribs cut into individual ribs
- Kosher salt and freshly ground black pepper
- About 3 tablespoons avocado oil
- 1 medium yellow onions chopped
- 3 medium carrots peeled and chopped (I used baby)
- 2 celery stalks chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bottle 750 ml dry red wine (Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 8 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 head of garlic halved crosswise
- 4 cups water
- 1 tablespoon Better Than Bouillon Beef
Instructions
- Brown Short Ribs: Preheat oven to 350°F. Season short ribs with salt and pepper. Brown short ribs in a Dutch oven over medium-high heat, working in batches.
- Sauté Vegetables: Remove short ribs and set aside. Add onions, carrots, and celery to the pot. Cook until softened.
- Create the Sauce: Stir in flour and tomato paste. Cook until deep red. Deglaze with red wine. Add short ribs with any juices. Bring to a boil, then simmer. Let the wine cook off for about 25 minutes.
- Simmer with Herbs: Add herbs, water, bouillon and garlic. Bring to a boil, cover and transfer to oven.
- Braise: Cook until short ribs are tender, about 2-2.5 hours.
- Serve: Transfer short ribs to a platter. Strain sauce and discard any fat. Serve short ribs over mashed potatoes with sauce.
Servings: 4