Mouthwatering Braised Short Ribs

Notes

This here is what we call Sunday Dinner at my house. Not only is this just so delicious, but it will also make your house smell amazing. The short ribs are fall-off-the-bone good and trust me on this, there will be no leftovers.
I like to serve over some form of mashed potatoes, especially gorgonzola mashed potatoes, but literally, any kind of mashed potatoes works. It’s just so, so good with this sauce. I sometimes serve it over risotto if I am feeling extra fancy that day!
The recipe calls for red wine, but white will do in a pinch. It won’t have as much of a deep rich flavor as the red wine gives it, but it will still be delicious.
Speaking of wine – do not use a sweet one. A cabernet, pinot noir or merlot are your best options here, plus you can drink whatever you didn’t use!
Do not skip the step where you sear the ribs – trust me on this, it will not taste the same.

	8 whole beef short ribs
	2- 4 teaspoons Kosher salt
	Pepper to taste
	1/4 cup all-purpose flour
	8 pieces of bacon, diced
	2 tablespoons olive oil
	1 whole medium onion, diced
	2 whole carrots, diced
	2 cups red wine
	2 cups beef both (enough to almost cover ribs)
	1-2 tablespoons tomato paste
	1 tablespoons flour
	4-5 garlic cloves, peeled and sliced in half
	4 sprigs thyme
	3 sprigs rosemary
	3 sprigs oregano

1.	Preheat oven to 350°.
2.	Pat each rib with paper towel to dry. Salt and pepper ribs.
3.	Pour flour onto flat surface and dredge seasoned ribs in the flour. Set aside.
4.	In a large Dutch oven, cook bacon over medium heat until completely crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.
5.	Add olive oil to Dutch oven with the bacon grease, and raise heat to high. Once the pan is hot, sear ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat back down to medium.
6.	Add diced onions and carrots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits. Bring to a boil and cook 2 minutes.
7.	Add beef broth, 2 teaspoons kosher salt, and plenty of freshly ground black pepper.
8.	Add ribs to the liquid; they should be almost completely submerged.
9.	Add the thyme, rosemary and oregano sprigs (whole), garlic cloves and cooked bacon pieces to the liquid.
10.	Add tomato paste and 1 tablespoon of flour and stir until dissolved.
11.	Put the lid on your Dutch oven and place the whole thing into the preheated oven.
12.	Cook at 350° for 2 hours, then reduce the heat to 325° and cook for an additional 30 minutes.
13.	Remove ribs pan from oven and allow to sit for at least 20 minutes with the lid on. Ribs should be fork-tender and falling off the bone at this point.
14.	Before serving, skim fat off the top of the liquid in the Dutch oven with a ladle or spoon.
15.	Serve 2-3 ribs on bed of mashed potatoes, creamy polenta or risotto, spooning the sauce from the pan over top.

Mouthwatering Braised Short Ribs

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Ingredients

We call this Sunday Dinner at my house. Not only is this so delicious, but it will also make your house smell amazing. There will be no leftovers.

Instructions

Notes

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