An Oh-So Tender Short Ribs Recipe

🧂 Ingredients

• 4 pieces of quality short ribs that are as uniformly sized as possible.
• 2 cups dry red wine
• 24 cups beef broth
• 3-4 tablespoons olive or avocado oil
• 1 large onion about
• 1.5 cups
• 4 celery stocks
• 12 carrots

  depending on size
• 3 cloves of garlic

  smashed a big bunch of fresh thyme
• 2 tablespoons tomato paste
• Himalayan pink salt fresh ground pepper

Instructions

• 1 A few notes before starting, you will want a very large Dutch Oven for this or
  oven safe dish with a lid.  The first time I made this the meat took about 4
  full hours longer than the butcher had estimated it would to become fully
  tender, so I would really recommend starting earlier vs later to ensure you’ll
  be able to enjoy it at the anticipated time.  This recipe will note our actual
  cook times and call for more liquid than some other recipes might to ensure
  there is enough for the full cooking process.
• 2 Start by prepping all of the vegetables from washing, peeling, chopping and
  dicing then set aside.
• 3 Heat a 12 inch skillet to medium and added in the oil and browned the short ribs
  on each side for about 3-4 minutes, including the ends.   Remove from the heat,
  cover and let rest.
• 4 Deglaze the skillet with the wine, cook for 1 minute and then add in all of the
  vegetables.  Cover and cook for about 5 minutes, add in beef broth and tomato
  paste and cook for another minute.
• 5 Transferred the meat and vegetable and liquid mixture into a large oven safe
  pot, add the thyme, covered and set in the oven.
• 6 Cook at 325 for 6-8 hours depending on the size and thickness of the short ribs,
  turning ever couple of hours to make sure they receive even heating.  Cook until
  tender.
• 7 Tip: If you are looking to create a fantastic sauce-and cut down on the final
  two hours of cook time… carefully pull the pot from the oven and cook on
  medium/steady simmer until the meat is super tender and the liquid has reduced
  by more than half.  You do want to make sure that the meat is close to being
  tender before starting this.  The reduction will not yield a ton of liquid in
  the end, but will be spectacular.
• 8 We tend to enjoy our tender shortribs over a cauliflower puree.

Nutrition Info