Braised Beef Short Ribs
Slowcooked, sweet and savory short ribs
Servings: 6
Equipment
- 1 Dutch oven or large pot
Ingredients
- 4-5 lbs Beef Short ribs cut short and thick
- 1.5 tsps kosher salt
- 1 tsp pepper
For the broth
- 2 cups Red Wine Cabarnet, Shiraz, or Malbec
- 3 cups Beef, Veal, or Chicken Stock
- 3 tbsps flour
- 3 tbsps butter salted
- 2 carrots diced
- 2 celery stalks diced
- 1 large onion diced
- 1/4 cup tomato paste get the good stuff! in a tube!
- 1/8 cup brown sugar
- 2 tbsps adobo
- fresh herbs thyme, rosemary, oregano
- 1/2 cup coke or dr. pepper soda optional
- 1 tsp browning seasoning optional
Instructions
- Allow your beef short ribs to come to room temperature before seasoning thoroughly with salt and pepper. Season the short ribs on all sides. Let the short ribs rest after they are seasoned for 15 minutes.
- In a large dutch oven, add oil to a pan on medium high heat. Sear the short ribs on each side for about 3 minutes until they are golden brown. Remove from the pan and set aside.
- Add your mirepoix mix to your dutch oven, and sauté until soft. Then, add in tomato paste and flour and mix. Cook 2-3 minutes and add in wine, and broth. Mix. Allow your sauce to simmer on low heat for 5 minutes. Add in brown sugar, adobo, bay leaf, fresh herbs, whole garlic bulb. Toss in short ribs. Cover and cook on low heat for 2.5 -3 hours.
- Once your short ribs are perfectly tender, remove them from the pot and set aside. Then, strain the remaining liquid thats left pot and reduce down by half by cooking for 10 minutes on medium heat. Add in your soda, browning,and butter and allow your sauce to thicken.
Nutrition
Calories: 550kcal