Braised Beef Short Ribs
Prep time: 0:40
Total time: 4:00
Categories: American, Beef, Veal, Pork & Lamb, Comfort, Dinner, Slow-cook
1Tbsp vegetable oil
4 beef short ribs
1 med yellow onion (chopped)
2 med carrots (chopped)
2 stalks of celery (chopped)
1Tbsp minced garlic
2c red wine (merlot or cab sav)
1Tbsp Worcestershire sauce
1tsp beef base
1tsp chicken base
½ c tomato paste
1Tbsp dry sherry
4 whole peeled tomatoes (canned)
2 sprigs of thyme
In a Dutch oven, heat oil.
Generously season ribs with salt and pepper.
Once pot is extremely hot, add short ribs, and sear on all sides.
Transfer ribs to plate.
Add onions, carrots, celery and garlic and sauté for 4 to 5 min.
Turn to medium heat and deglaze pot with red wine.
Add Worcestershire sauce, chicken base, beef base, sherry and tomato paste. Mix In pot until blended well.
Add ribs back to Dutch oven and add enough water so ribs are covered.
Add bay leaves, thyme and peppercorns.
Continue to cook on a low simmer for a minimum of 3 hours and up to 6 hours.
Ribs are done when meat is fork tender and just barley clinging to the bone.