A go-to comfort food that is bound to impress anyone with its rich flavors and tender, fall off the bone meat. Best served over mashed potatoes with a side of roasted vegetables or sauteed spinach. The leftover sauce is perfect over egg noodles, and can be frozen for use at a later date. This recipe will also go well with any cut of beef that is meant to be slow-cooked (Chuck, Shoulder, Round, etc.).
[cooked-sharing]
Chop & dice Onions, Carrots and Celery (Mirepoix).
Finely chop or press Garlic.
Season all sides of Short Ribs thoroughly with Salt & Pepper.
Preheat oven to 350 degrees (F)
In a large 7.5 inch Dutch oven, add Olive Oil and heat to medium-high heat. Working in batches as needed, brown Short Ribs on all sides (roughly 1-2 minutes per side). For bone-in Short Ribs, do not forget to brown bone-end sides. Once browned on all sides, transfer to a plate and set aside. Do not clean Dutch oven.
2 Minutes
Add diced Onions, Carrots and Celery to the Dutch oven and stir. Carefully add 2 oz Cognac (optional but recommended) and stir to work up any bits stuck to bottom of pan.
After approximately 5 minutes, add Garlic, Tomato Paste and 3 tbsp Flour and stir to incorporate. Cook for approx. 3 minutes.
3 Minutes
Add entire 750 ml bottle of Red Wine, stirring well. Once mixed, add Short Ribs and any accumulated juices back to pot. Bring to a boil, then lower heat slightly to simmer for approximately 5 - 10 minutes to reduce wine slightly (for thicker sauce, reduce wine further).
10 Minutes
Add 4 cups Beef Stock and Herbs de Provence, and return to a boil, stirring periodically. Once boiling, cover Dutch oven and place in preheated oven for 2 to 2 & 1/2 hours.
150 Minutes
While Short Ribs cook in oven. Prepare desired sides such as mashed potatoes, and sauteed or roasted vegetables.
Ingredients
Directions
Chop & dice Onions, Carrots and Celery (Mirepoix).
Finely chop or press Garlic.
Season all sides of Short Ribs thoroughly with Salt & Pepper.
Preheat oven to 350 degrees (F)
In a large 7.5 inch Dutch oven, add Olive Oil and heat to medium-high heat. Working in batches as needed, brown Short Ribs on all sides (roughly 1-2 minutes per side). For bone-in Short Ribs, do not forget to brown bone-end sides. Once browned on all sides, transfer to a plate and set aside. Do not clean Dutch oven.
2 Minutes
Add diced Onions, Carrots and Celery to the Dutch oven and stir. Carefully add 2 oz Cognac (optional but recommended) and stir to work up any bits stuck to bottom of pan.
After approximately 5 minutes, add Garlic, Tomato Paste and 3 tbsp Flour and stir to incorporate. Cook for approx. 3 minutes.
3 Minutes
Add entire 750 ml bottle of Red Wine, stirring well. Once mixed, add Short Ribs and any accumulated juices back to pot. Bring to a boil, then lower heat slightly to simmer for approximately 5 - 10 minutes to reduce wine slightly (for thicker sauce, reduce wine further).
10 Minutes
Add 4 cups Beef Stock and Herbs de Provence, and return to a boil, stirring periodically. Once boiling, cover Dutch oven and place in preheated oven for 2 to 2 & 1/2 hours.
150 Minutes
While Short Ribs cook in oven. Prepare desired sides such as mashed potatoes, and sauteed or roasted vegetables.