These right here are one of my all time favorite things to eat! They’re tender, packed with flavor, simply sensational. Although they might seem complicated, I promise they’re pretty easy!
FULL RECIPE ⬇️
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 yellow onion diced - 4-6 tbsp fresh minced garlic - 2 tbsp tomato paste - 1 750 ml bottle of red wine (cabernet) - 3-4 cups beef broth - 4-5 springs of fresh thyme - 3 springs of fresh rosemary - 1 dried bay leaf - Chopped parsley (for garnish)
Garlic-Parm Potato Purée (Full recipe is in the comments)
Note(s): Some measurements are estimated, adjust ingredients to your liking.
DIRECTIONS 1. Pat the short ribs dry, coat in olive oil and season generously on all sides with salt, pepper and garlic powder. 2. Get a large greased skillet going over medium high heat and sear the short ribs on all sides until you get a nice crust. Once done, set aside. 3. Get a dutch oven or any large oven-safe pan/pot going over medium heat. Add in some olive followed by your celery, carrots, onions and garlic. Season with salt and pepper then mix. Let sauté for a few minutes then clear a spot in the middle and add in the tomato paste. Mix that in tell everything is well combined then place your short ribs on top. Pour in the wine and beef broth untill the liquid covering the top of the short ribs. Add in the thyme, rosemary and bay leaf. Place the lid on and pop it in the oven at 325° for 2.5-3 hours or until the short ribs are fall apart tender. 4. Once the short ribs are done, turn off the oven & leave them in there while you make the garlic-parm potato puree. 5. Plate it up & ENJOY! 🙌🏻
Optional: Remove the short ribs, strain out the veggies & reduce the liquid to make a sauce. • • • #explore #cooking #bhfyp
