Braised Short Ribs
A super tender and rich dish that will leave you craving for more.
Ingredients
- 1 kg boneless beef short ribs
- 3 tbsp salt
- ¼ cup flour
- 3 bunches celery
- 3 large carrots
- 2 large onions
- 2 tbsp tomato paste
- 1 large glass red wine
- 4 L beef stock
- rosemary
- thyme
- bay leaves
- oregano
Instructions
- Prepare your vegetable by cutting them 1 inch in thickness. If you cut them too small, they will end up being mushy when serving.3 bunches celery, 3 large carrots, 2 large onions
- Cut your short ribs into equal pieces. I cut mine into 2½ - 3 inch cubes. cutting them into even pieces will result in a better cook and presentation.1 kg boneless beef short ribs
- Season short ribs with salt then coat completely in flour. The flour will act as a thickening agent which will help create the sauce.3 tbsp salt, ¼ cup flour
- Sear short ribs over high heat on each side then remove from pan. We are just getting color on the beef, not looking to cook them through.
- Remove beef, then add vegetables and 2 tsp of salt, cook for 5 minutes.
- Add tomato paste and cook additional 3 minutes before adding red wine.2 tbsp tomato paste
- Allow the wine to cook over high and reduce for 5 minutes then add your beef back into the pot.1 large glass red wine
- Cover with beef stock (only needs enough to cover beef), add rosemary, thyme, oregano, and bay leaves, then cover and place into the oven at 350F for 2½ hours.4 L beef stock, rosemary, thyme, bay leaves, oregano
- In the meantime, I prepare the mashed potatoes or any other side dish you would like.
- After 2½ they should be fork tender, if they are not, then leave it in the oven for another 30 minutes.
- Optional but I like to strain the sauce and reduce it down to thicken and intensify the flavours more.
- Serve over mashed potatoes, top with chives and the pan sauce.
Notes
Sauce: If you find the pan sauce too watery, you can spoon some of it into a saucepan and reduce for 5-10 minutes. This will enhance the flavors and create a much deeper sauce.