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Braised Beef Short Ribs

Ingredients

  • 1 lb. beef short ribs

  • 2 tsp course kosher salt

  • 1 tsp ground black pepper

  • 1 oz olive oil

  • 2 oz tomato paste

  • 1 yellow onion, quartered

  • 2 celery stalks, chopped

  • 1 carrot, chopped

  • 1 cup red wine (pinot noir or merlot)

  • 2 cups beef stock

  • 2 bay leaves

  • 4 thyme sprigs

  • 2 rosemary sprigs

  • 1 tsp crushed red pepper flakes

Preparation

  1. Preheat oven 325° F. Preheat a medium size pot over moderate heat for 2-3 minutes.

     

  2. Season short ribs with salt and pepper. Once pan is hot, add olive oil and place seasoned beef into pan and sear on both sides until brown. Once seared, remove from hot pan and place onto cold plate.

     

  3. Add tomato paste to hot oil and stir until evenly incorporated. Add onion, celery, carrot and cook until slightly tender. Add red wine and cook an additional 2-3 minutes. Add the beef stock, bay leaves, thyme, rosemary, and crushed red pepper flakes.


  4. Once mixture is combined, place seared beef into broth, cover pot with a lid or foil and place into the 325° F oven and allow to cook 2-3 hours, or until fork tender. Once cooked, remove meat, then strain the liquid from the vegetables and reduce the liquid until it reaches sauce consistency.

     

  5. To serve, pull the beef from the bone and top on mashed potatoes or mac-n-cheese with your sauce.

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