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Dfe42a3c 7d80 410a 9b1b 3472d3c7d88a  2016 04 03 17 53 29
Kathleen Horan
Kathleen Horan

Sear short ribs in large pot (preferably Dutch oven), then sauté onions and carrots in pot, add back the short ribs plus red wine and garlic and simmer until reduced by half. Add in equal amount beef stock as the original amount of wine, plus thyme, rosemary, and a bay leaf or two, simmer low for 2+ hours until fall off the bone tender. Serve over mashed potatoes!