Short ribs are my favorite type of meat to braise. They are already cut into portions so you don’t have to mess with it once its done. Just plate and serve. I guess that gives you a peak into my lazy side, because really, I’ll try to get away with any short cut I can. So simple yet super impressive. Perfect for dinner parties because once you stick it in the oven, you can ignore it for 3 hours.
Serves 4-6
Ingredients
10 short ribs
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
1/4 cup plus 2 tablespoons extra virgin olive oil
sea salt
fresh ground pepper
2 celery stalks chopped
2 carrots chopped
1 onion chopped
4 garlic cloves, sliced
3 oz tomato paste
1 1/2 tablespoons flour
1 cup beef broth
2 cups red wine
Preparation
Preheat the oven to 350 degree oven. Place rosemary and thyme in a small bowl with 1/4 cup of olive oil. Mix together. Rinse and dry short ribs with a paper towel. Salt and pepper meat on both sides. Coat both sides of short ribs with herb mixture. Heat remaining olive oil in dutch oven on stove over medium high heat. Seer both sides of each short rib, about 2 minutes per side and set aside once done. Don’t overcrowd the pot or you will not get a good seer. Decrease heat to medium and add in celery, carrots, onions and garlic to pot. Sauté for about 5 minutes, add a pinch of salt to vegetables. Add in flour and mix for 1 minute, then mix in tomato paste, wine and broth. Mix well so all ingredients are incorporated. Add back in the short ribs and bring to a boil. Then cover and place in oven for 3 hours. Serve over mashed potatoes or polenta.
