Braised Short Ribs

Braised Short Ribs

2015-12-15 16:13:41

Serves 6

You will not even BELIEVE how good this dinner is. Not only is it so easy but it really is so impressive. I made this for a dinner party and they all freaked out by how melt in your mouth delicious it was. The meat literally falls off the bone. A must try and perfect for any special occasion!

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Ingredients

4 pounds bone in beef short ribs
salt
pepper
garlic powder
olive oil
2 onions, diced
3 carrots, diced
5 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
4 cups beef broth
4 sprigs fresh rosemary
10 sprigs fresh thyme
2 bay leaves

Instructions

In a heavy bottomed pan (I use a dutch oven) heat up a few tablespoons of olive oil over medium high heat and preheat your oven to 375 degrees F
Make sure to completely pat dry all of the short ribs. I like to put them on a paper towel to soak up any moisture
Heavily season the short ribs with salt, pepper, and garlic powder
Working in batches sear until a beautiful brown on every side, putting the browned short ribs on a plate while you work on the next batch
Once all of the short ribs have been browned add the onions, carrots, and garlic to the pan letting it cook for a few minutes
To the vegetables add the tomato paste, stirring to coat everything, and let it cook another 5 minutes to cook out that raw tomato paste flavor (this is called to 'pince' in French... oui oui)
Add the red wine and stir everything, scraping up all of the browned bits on the bottom. There is a ton of flavor down there!
Add back in the short ribs, add the beef broth, rosemary and thyme on the top, and the bay leaves
Put the lid on and put the pot into the oven. Let it cook for 2 1/2 hours. Don't open it and peak!
After it has cook and filled your house with the most amazing smell ever, it's time to eat! Put a short rib or two on your plate and ladle some of the delicious juice from underneath it all over the beautifully braised short rib
Prepare for heaven in your mouth. Everyone will FREAK. Enjoy! (Can you tell I'm really excited about this recipe?)