◾️Fresh parsley, chopped (for garnish)
👉Instructions:
✅️1. Preheat oven to 325°F (163°C).
✅️2. Season the short ribs generously with salt and pepper.
✅️3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes. Remove and set aside.
✅️4. Add the onion, garlic, carrots, and celery to the pot. Cook for about 5 minutes, stirring, until the vegetables begin to soften.
✅️5. Stir in the tomato paste and flour, cooking for 2 minutes to blend everything well.
✅️6. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 5 minutes.
✅️7. Add the beef stock, thyme, and bay leaves. Return the browned ribs to the pot, making sure they’re mostly submerged in the liquid.
✅️8. Cover tightly and transfer to the oven. Braise for 2½ to 3 hours, until the meat is tender and easily comes off the bone.
✅️9. Remove thyme sprigs and bay leaves. Skim any excess fat from the surface.
✅️10. Serve the ribs hot with a generous spoonful of the savory gravy and vegetables. Sprinkle with chopped parsley for a fresh finish.
◾️Prep Time: 20 min | Cook Time: 3 hrs | Total: 3 hrs 20 min
◾️Calories: ~495 per serving | Yields: 6 servings
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