1/2 large onion, roughly chopped
3 celery stalks, roughly chopped
3 medium carrots, roughly chopped
2 tbsp tomato paste
1/2 bottle of red wine (I used Merlot)
2-4 cups of beef broth
1 head garlic, halved
Bundle of thyme & rosemary
3 bay leaves
Salt and pepper to taste
1 Tbsp butter
Preheat oven to 350
Season short ribs generously on all sides with salt and pepper, then sear in a Dutch oven with neutral flavored oil until each side has a nice color. You may want to do this in a few batches to avoid overcrowding the pot.
Remove the short ribs then add in celery carrot and onion. Season with salt and pepper and cook and cook for 5 minutes or until they become slightly translucent. Add in tomato paste and cook until lightly toasted. Pour in wine, bring to a boil and allow to reduce slightly.
Add short ribs back in along with garlic, herbs, and enough beef broth the cover. Bring to a boil then cover with a lid and transfer to the oven for 2 hrs or until falling off the bone and fork tender. **if you don’t have a dutch oven, simmer in the stove for 2.5 hrs, pressure cook on high for 1 hr, or slow cooker for 8 hrs.
Remove short ribs and strain veg and herbs out of the braising liquid. Bring up to a boil and allow it to reduce and thicken. Cut the heat and add a tablespoon of butter.
Serve short ribs over a bed of mashed potatoes and pour a generous serving of sauce over. Finish with chive razzle dazzle and enjoy lovers!!
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