Braised Short Ribs

image of a plated short rib

Ahh, short rib. There’s just something so rich and flavorful about them. If you want to have the all-American experience, you get one of these bad boys and eat it for a hearty meal. They’re rich in flavor as restaurants create them differently. Of course, you can never go wrong with any because they’re just that good! So, we created our own version, and we hope you enjoy!

The Ingredients You’ll Need:

5 lbs bone-in short ribs
3 chopped onions
3 tbsp all purpose flour
3 tbsp olive oil
2 chopped celery stalks
1 tbsp tomato paste
3 chopped carrots
Kosher salt
8 sprigs thyme
10 sprigs parsley
2 sprigs rosemary
4 sprigs oregano
1 garlic
2 bay leaves
4 cups beef stock
1 750 ml dry red wine

Directions:

Set your oven to 350 degrees Fahrenheit. Sprinkle salt and pepper onto the short rib. Heat the oil over medium-high. Working in groups, brown the short rib on both sides for about 8 minutes. When finished, place them on a plate. Stream about three tablespoons of drippings from the pot over the meat. On the same pot, add celery, carrots, and onions and cook this over medium-high heat. You want to stir as often as possible for about five minutes until they have browned. Combine with tomato paste and flour, and cook this while stirring. You want to combine then all until they’re deep red for about two to three minutes. Add the wine, and then the short ribs with its juices. Bring the pot of a boil, and the lower the whole thing to medium. Reduce the wine by about half, and this process will take about 25 minutes. Combine with all the herbs and garlic, and stir in the beef stock. Bring it to a boil. And then add everything in the oven.

Leave everything in the oven for about 2 and half hours. Place the short ribs on a platter, spoon the sauce on top. Season the sauce according to your preference, and serve with mashed potatoes and vegetables.