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Prep time
45 minutes
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Cook time
1 hour 45 minutes
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Makes
8 servings
Author Notes
This is a wonderful fall and winter dish. Great served on a bed of mashed potatoes with some brown butter green beans on the side. —Corner Kitchen Asheville
Ingredients
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8
Beef short ribs, bone-in, trimmed to 3-inch length
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1 cup
Tomato products (diced tomatoes in juice or fresh tomatoes chopped fine)
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2 tablespoons
Tomato paste
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2
Garlic cloves, minced
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to taste
Kosher salt and ground white pepper
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1
Onion, medium sized, diced
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1
Carrot, peeled, diced
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1
Celery stalk, diced
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3 cups
Beef broth, low sodium
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1
Bay leaf
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1
Rosemary sprig
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2
Thyme sprig
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2 tablespoons
Grapeseed oil or olive oil
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1 cup
Red wine
Directions
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Preheat oven to 325F.
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In a dutch oven, season and sear the short ribs in the oil at a high temperature. Remove.
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Sweat onions in a pot.
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Add celery, carrots, tomato products, garlic and broth. Bring to a boil.
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Add the short ribs into the cooking liquid and bring back to a simmer.
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Top with the lid and place in the oven with the lid slightly offset.
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Cook for at least one hour or until the ribs are fork tender.
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Carefully remove the ribs onto a serving platter (a casserole with 2 inch sides is best).
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Remove the herb stem and the bay leaf. Puree the cooking liquid using a hand blender (mixing stick/burr mixer).
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Check the seasoning and serve!
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