Braised Beef Short Ribs

• 總時間: Prep Time 20 mins Cook T

食材

Ingredients • 1 tbsp vegetable oil for frying the short ribs • salt and pepper • 8-10 medium/large beef chuck short ribs bone in, approximately 5 pounds • 1/4 tsp cinnamon • 5 garlic cloves minced • 3 carrots roughly chopped • 3 celery stalks roughly chopped • 1 yellow onion small, chopped • 1 tbsp worcestershire • 2 tbsp tomato paste • 2 cups dry red wine cabernet sauvignon or merlot • 5-5½ cups beef broth salted • 2 bay leaves • 1 handful rosemary fresh • handful thyme fresh • handful sage fresh

• chives to garnish

步驟

Instructions

1. Begin by preheating your oven to 325 °F.

2. Next, pat the beef short ribs with paper towel, removing some of the moisture.

Generously season your short ribs on all sides with salt and black pepper.

Be sure to coat every surface - including the edges.

3. Chop your garlic, carrot, celery and onion and set aside until ready to use.

4. To a large dutch oven, add your vegetable oil and set to medium/high heat.

5. Once the oil is shimmering, carefully add the ribs to the pot—working in batches to avoid overcrowding.

Sear each side for 4 to 5 minutes, including the edges, until a golden brown crust develops. This golden caramelization is the foundation of our flavor. Once browned, transfer the ribs to a plate and set them aside to rest.

6. To the same pot, reduce the heat to low/medium and add your carrots, celery, and yellow onion and sauté for 5-7 minutes. Once the veggies have softened, add your garlic and cinnamon and sauté for an additional 2 minutes.

7. Stir in the tomato paste and Worcestershire sauce.

Sauté for approximately 3 minutes, stirring constantly, until the paste caramelizes and transforms from a bright red to a deep, dark red color.

8. Deglaze your pan with the red wine, scraping whatever bits remain on the bottom of the pan. Bring the wine to a boil for 1 minute and then reduce the heat to low and let simmer for 5-7 minutes, or until the wine has thickened and reduced by half.

9. Add your beef broth (start with 5 cups) and bring to a simmer. 10. Turn off the heat and gently nestle the seared short ribs back into the pot, then add the fresh herbs and bay leaves, ensuring they are fully submerged in the liquid. Sammy's notes: ensure the short ribs are completely submerged in the wine and stock. Depending on the size of your pot and the ribs, you may need to add a splash more liquid to keep them fully covered for a tender finish.

Cover tightly with a lid and transfer to the oven.

Allow them to slow-cook for at least 3 hours, checking around the 90-minute mark to ensure the liquid is maintaining a gentle, steady simmer. 11. Once the meat is visibly pulling away from the bone and the meat is fork tender, they