Comfort meets ease with this recipe.
Yield: 4 Servings
Ingredients
3–4 lbs bone-in beef short ribs
2t kosher salt
1t freshly ground black pepper
2T olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
6 cloves garlic
2T tomato paste
3 cups beef stock
1 sprig fresh rosemary
2–3 sprigs fresh thyme
2 dried bay leaves
1T Worcestershire sauce
1T all-purpose flour
Directions
1. Preheat oven to 325F.
2. Pat the short ribs dry with paper towels and season generously with salt and pepper.
3. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until golden brown, about 2–3 minutes per side. Work in batches if necessary. Remove and set aside.
In the same pot, reduce heat to medium and add the onions, carrots, garlic and celery. Cook until softened, about 5–7 minutes.
5. Add flour and tomato paste, cooking for 1–2 minutes until fragrant.
6. Pour in the beef stock, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Simmer for 3–4 minutes to reduce slightly.
7. Add rosemary, thyme, bay leaves, balsamic vinaigrette, and Worcestershire sauce. Stir to combine. Add short ribs back into the pot.
8. Cover with a lid and transfer to a preheated oven at 325°F. Braise for 2.5–3 hours, or until the meat is tender and falling off the bone.
9. Serve them immediately over mashed potatoes, rice, or egg noodles.
10. Enjoy!
Happy Planning 😊,
Shanae
Comments