Braised Short Ribs
2015-12-15 15:13:41
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!
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?)
Everyday Gourmet with Blakely http://gourmetwithblakely.com/
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Author: admin
17
December
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