Serves 1
Directions
- 1Trim any excess fat from the short ribs.
- 2Season the short ribs with salt.
- 3Dredge each short rib in flour on all sides and shake off excess.
- 4Heat neutral oil in a Dutch oven and sear the short ribs on all sides.
- 5Remove the seared short ribs from the pot and set aside.
- 6Add the celery, carrots, and onion to the pot and cook until softened.
- 7Preheat oven to 350 degrees.
- 8Add a whole head of garlic to the vegetables.
- 9Pour in a full bottle of red wine.
- 10Add a full box of beef bone broth.
- 11Stir in the peppercorns, brown sugar, rosemary, and thyme.
- 12Return the short ribs to the pot, cover with a lid, and braise in the oven.
- 13Remove the short ribs, scoop out the vegetables and peppercorns, and reduce the remaining gravy by half.
- 14Finish the gravy with a knob of cold butter.
Ingredients
- 5 whole short ribs
- salt
- 1 cup flour
- neutral oil
- 1 cup celery, roughly chopped
- 1 cup carrots, roughly chopped
- 1 whole onion, roughly chopped
- 1 whole garlic, whole head
- 1 bottle red wine
- 1 box beef bone broth
- 1/4 cup peppercorns
- 1/4 cup brown sugar
- rosemary
- thyme
- cold butter
Equipment
knifebowlsDutch oventongscorkscrewspider strainerwhisk
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