Braised Short Ribs
Braised Short Ribs
Ingredients:
2-3 lbs bone-in short ribs
1 Tbsp avocado oil
1 Tbsp kosher salt (1 tsp for the meat, 2 tsp for the mirepoix)
1 tsp cracked black pepper
2 cups carrots (3-4 carrot sticks), medium dice
1 cup celery (4 ribs), medium dice
2 cups yellow onion (2 onions), medium dice
1 whole head of garlic, smashed (whole cloves)
¼ cup fresh parsley, rough chop
¼ cup tomato paste
2 cups red wine (Foxen Winery Cabernet Sauvignon)
2 cups beef stock
3 rosemary sprigs
Additional 3 carrots, medium dice
Yields 4 servings
Prep Time: 25 minutes
Cook Time: 210 minutes
Preheat the oven to 275F. Allow the short ribs to come to room temperature, and aggressively season them on all sides with the kosher salt and pepper. Preheat a dutch oven over medium-high heat, and then add the avocado oil. Sear the short ribs on each side until beautifully browned, and reserve.
To the drippings in the dutch oven, add the carrot, celery, onions, and garlic cloves. Add the kosher salt and sweat the vegetables down for 5-7 minutes. Add the parsley, and then the tomato paste, allowing for some browning on the bottom of the dutch oven to form. Cook for 2 minutes and then deglaze with the red wine, scraping the bottom to collect all the fond. Add the beef stock and rosemary sprigs, and bring everything to a light simmer. Add the short ribs back into the braising liquid, cover with a lid, and braise in the oven for two hours at 275F.
After the first two hours, carefully remove the dutch oven from the oven, remove the lid, and pull the short ribs out, reserving them on a plate. Remove the rosemary stems. Using an immersion blender, blitz the braising liquid and mirepoix until a silky gravy consistency. Add the additional carrots into the jus along with the short ribs, cover again, and braise for one more hour at 275F until the carrots are tender.
After the final hour, check for seasonings and add any additional kosher salt and/or pepper as needed. Serve warm over mashed potatoes or gluten free noodles, and enjoy!
