Red Wine Braised Short Ribs

Ingredients

• ~3 lbs boneless chuck short ribs (bone-in works as well)
• Extra virgin olive oil
• Seasonings: Salt, pepper and garlic powder
• Beef tallow (can use any high smoke point oil or fat)
• 1.5-2 cups celery chopped
• 1.5-2 cups carrots chopped
• 1 white onion (medium diced)
• 4-6 tbsp fresh minced garlic
• 2 tbsp tomato paste
• 1 750 ml bottle of red wine (cabernet), about 25.4 oz
• 3-4 cups beef broth
• 4-5 sprigs of fresh thyme
• 3 sprigs of fresh rosemary
• 1 dried bay leaf
• Chopped parsley (for garnish)

Method

1. Pat the short ribs dry, rub with olive oil, and season generously on all sides with salt, pepper, and garlic powder.
2. Sear the short ribs in a hot greased skillet on all sides until well browned, then set aside.
3. In a dutch oven over medium heat, sauté celery, carrots, onion, and garlic in olive oil with salt and pepper until softened.
4. Push the vegetables aside, stir in the tomato paste, and cook briefly until combined with the vegetables.
5. Return the short ribs to the pot, then pour in the red wine and beef broth until the ribs are mostly submerged.
6. Add the thyme, rosemary, and bay leaf, cover, and braise in a 325°F oven for 2.5-3 hours until the short ribs are fork-tender.
7. Once cooked, turn off the oven and let the short ribs rest inside while preparing a side dish, such as a garlic-parmesan potato puree.
8. Plate the short ribs with sauce and garnish with chopped parsley before serving.