About the Recipe
A Sunday favorite!
Ingredients
2 lbs short ribs
2 tsp salt
1 tsp black pepper
1/4 c olive oil
2 tsp dry thyme
2 tsp dry rosemary
2 bay leaves
1/4 c chopped Italian parsley
2 tsp corn starch
1 small can tomato paste
1 c red wine
2 c beef stock
1 yellow onion, sliced
6 cloves garlic, minced
4 carrots, cleaned and cut into disks
Preparation
Preheat oven to 400 degrees. In a large, oven-proof Dutch oven, heat oil over medium-high heat. Lay out short ribs on a plate and season generously on all sides with salt and pepper. Sear ribs in hot oil until deep brown, making sure to sear all sides. This step takes a while, so be patient. Set aside onto a plate. Now, toss in onions, garlic and carrots and cook until soft - about ten minutes. Add can of tomato paste, stirring in dollops of congealed tomato until it all blends with the pan juices. Now, pour in wine, scraping up browned bits from the bottom of the pan in the process. Dissolve corn starch into the beef stock. Now, add beef stock/corn starch slurry, thyme, rosemary, and bay leaves to the pot. Return ribs to pot, adding in any accumulated juices on the plate. Reduce heat to medium and bring to a simmer. Turn off heat and place pot into preheated over. Braise uncovered for 45 to 60 minutes until ribs are tender. Be sure to fish out the bay leaves before serving. Serve sprinkled with the fresh parsley. Goes great with a side of mashed potatoes or over buttery rice.