Yields: 8 servings
Prep time: 15 min
Cook time: 3.5 hr
|
Ingredients:
• 2 tablespoons vegetable oil
• 4 pounds bone-in short ribs (at least 2 inches thick)
• 2 teaspoons salt (divided)
• 2 teaspoons black pepper
• 2 heads garlic (halved crosswise)
• 1 medium onion (chopped)
• 4 ribs celery (chopped)
• 3 carrots (peeled and chopped)
• 2 tablespoons tomato paste
• ¾ bottle dry red wine
• 2 cups beef stock
• 2 tablespoons green onions (thinly sliced)
• 4 sprigs fresh thyme
|
TOOLS NEEDED:
| CAST IRON DUTCH OVEN (5 QT.)
|
STAINLESS STEEL SOLID SPOON |
 |
|
1. Preheat oven to 275º F. Heat vegetable oil in Dutch Oven over medium heat.
Season all sides of short ribs with 1 teaspoon salt and 2 teaspoons pepper.
2. Once hot, add the ribs. Brown all sides evenly. Work in batches (about 6 minutes per batch.)
3. Transfer these to a plate and discard all but 2 tablespoons of oil.
4. Add the halved garlic heads, cut side facing down, to the Dutch Oven. (Don't worry about the skin on the garlic, it will cook away.) Cook for 3 minutes.
5. Add chopped onion, celery, carrots, and the remaining salt. Cook on medium-low for 5 minutes.
6. Add tomato paste and continue to cook for 2 minutes stirring continuously
7. Add red wine and simmer on low for 3 minutes. Stir in the beef stock and thyme sprigs.
8. Add the ribs back to the pot. Make sure they are submergerd. Place the lid on and cook for 3 hours undisturbed.
9. Remove from oven and serve with mashed potatoes or rice. Top with green onions.
ENJOY!
Garlic Braised Short Ribs
Yields: 8 servings
Prep time: 15 min
Cook time: 3.5 hr
|
Ingredients:
• 2 tablespoons vegetable oil
• 4 pounds bone-in short ribs (at least 2 inches thick)
• 2 teaspoons salt (divided)
• 2 teaspoons black pepper
• 2 heads garlic (halved crosswise)
• 1 medium onion (chopped)
• 4 ribs celery (chopped)
• 3 carrots (peeled and chopped)
• 2 tablespoons tomato paste
• ¾ bottle dry red wine
• 2 cups beef stock
• 2 tablespoons green onions (thinly sliced)
• 4 sprigs fresh thyme
|
TOOLS NEEDED:
| CAST IRON DUTCH OVEN (5 QT.)
|
STAINLESS STEEL SOLID SPOON |
|
|
1. Preheat oven to 275º F. Heat vegetable oil in Dutch Oven over medium heat.
Season all sides of short ribs with 1 teaspoon salt and 2 teaspoons pepper.
2. Once hot, add the ribs. Brown all sides evenly. Work in batches (about 6 minutes per batch.)
3. Transfer these to a plate and discard all but 2 tablespoons of oil.
4. Add the halved garlic heads, cut side facing down, to the Dutch Oven. (Don't worry about the skin on the garlic, it will cook away.) Cook for 3 minutes.
5. Add chopped onion, celery, carrots, and the remaining salt. Cook on medium-low for 5 minutes.
6. Add tomato paste and continue to cook for 2 minutes stirring continuously
7. Add red wine and simmer on low for 3 minutes. Stir in the beef stock and thyme sprigs.
8. Add the ribs back to the pot. Make sure they are submergerd. Place the lid on and cook for 3 hours undisturbed.
9. Remove from oven and serve with mashed potatoes or rice. Top with green onions.
ENJOY!
Leave a comment