Braised Beef Short Ribs

I am 34 years old and this is the first time I have ever had Beef Short Ribs … I have been seriously missing out because these are absolutely delicious!

Ingredients

  • 1 Pack of Beef Short Ribs

  • 1 Cup of Carrots, chopped

  • 1 Cup of White Onion, chopped

  • 1 Cup of Celery, chopped

  • 2 Cups of Red Wine

  • 2 Tbsp. Tomato Paste

  • 2L of Beef Broth

  • 3 Tbsp. JamDinners Italian Seasoning

  • Salt & Pepper to taste

  • 4-5 Tbsp. Evoolution Garlic infused Olive Oil

Directions

  • Season ribs with salt and pepper. Sear (brown) all sides in neutral oil then remove pot.

  • Add 1 cup of each carrots onions and celery rough chopped to pot using remaining oil and fat. Once slightly brown add 500ml of red wine to pot and boil. Reduce red wine to 1/3 of original volume Add two tbsp of tomato paste and continue reducing.

  • Once thickened up from paste add the JamDinners Italian seasoning. Add the beef broth to pot and bring to boil. Turn off heat and put ribs back into liquid ensuring ribs are fully submerged.

  • Put pot in oven for 3 1/2 to 4hrs at 300F and braise. Pull a rib out of liquid and ensure meat pulls apart easily. Put ribs on plate. Strain liquid from pot into another pot and begin reducing.

  • Put ribs back in empty pot and cover. Put back in warm oven to retain heat. Reduce liquid for 45 minutes or until liquid is 1/8 original volume and thickened.

  • Plate on mash potatoes or roasted potatoes and fried mushrooms. Pour red wine/beef broth reduction on rib like gravy.

  • Garnish with gremolata if you desire (Gremolata is equal parts finely chopped parsley, micro planed garlic and zest of a lemon).

Main DishesJessica DeRaafbeef, ribs, short ribs, braised