Braised Beef Short Ribs

Braised Beef Short Ribs

Fresh beef short ribs braised in red wine and fresh herbs, served on top of a bed of mashed potatoes then finished with a rich beef reduction

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Short Ribs

Ingredients

2lbs beef short ribs

Salt to taste

Black pepper to taste

4oz white onion diced

2oz carrots peeled and chopped

2oz celery chopped

5 cloves of garlic

1 tbsp tomato paste

2 cups beef stock

1 1/3 cup Red cooking wine

2 sprigs of rosemary

2 sprigs of thyme

1 bay leaf

Procedure

1.Begin by seasoning the short ribs generously with salt and pepper

2.In a dutch oven add a few tablespoons of vegetable oil then heat the pan over high heat

3.Sear the short ribs until they reach a nice golden brown on both sides (do not cook fully)

4.Remove the seared short ribs from the pan.

5.Reduce the heat and then add the onion, celery, carrots, and garlic then deglaze the pan with a splash of red wine

6.Cook the mixture until slightly softened then add the tomato paste and cook for another minute

7.Return the short ribs to the pan and then add the beef stock, red wine, thyme, rosemary , and bay leaf

8. If using a dutch oven cover the pot and place in a oven at 325F for 3 hours

9. If you desire a quicker cook time you can braise the ribs in a pressure cooker for 1 hour to achieve the same results in less time

10. Once fully cooked and tender remove the ribs from the pot and strain the braising liquid to remove the solids

11.Reduce the braising liquid by half then add the cornstarch slurry to thicken further

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