Directions: |
Directions:1. Begin by setting your oven to 325 degrees.
2. To your beef short ribs, season all sides (including the sides) with a generous amount of salt and pepper. Set aside.
3. Chop up your onion, celery and carrots into similar sized pieces. Set aside.
4. To a large dutch oven, add your vegetable oil and set to medium/high heat.
5. Once hot, add your beef short ribs, working in batches if you need, to avoid crowding the pot. Sear on each side (including the sides) for anywhere between 4-7 minutes until a golden crust begins to appear. Once each side of the beef has a nice golden color, remove from the pan and set aside for a few minutes.
6. To the same pot, add your vegetables and cook for 5-7 minutes, stirring often. Once veggies are softened slightly, add your garlic and saute for an additional 2 minutes.
7. Add your tomato paste and worcestershire and cook until the tomato paste changes to a dark red color, about 3 minutes.
8. Deglaze your pan with the red wine, scraping whatever bits remain on the bottom of the pan. Bring the wine to a boil for 1 minute and then reduce the heat to low and let simmer for 5-7 minutes, or until the wine has thickened and reduced by half.
9. Add your beef broth and bring to a simmer.
10. Once simmering, add your beef back into the pot, top with your herbs, cover and get into the oven for at least 3 hours, checking in after about 1.5 hours.
11. Once the meat is visibly pulling away from the bone and the meat is fork tender, they are ready. This should take 3 to 3.5 hours of cooking time.
12. Remove your beef for a moment and gently strain the broth so you are left with a silky smooth consistency.
13. Once strained, bring broth to a low simmer on your stove for about 10 minutes, until it thickens slightly. |
This recipe for Braised Beef Short Rib is from