Directions
- 1Add some olive oil to thick short ribs and season with salt and pepper.
- 2Sear the short ribs in a pot until colored on all sides.
- 3Dice up some celery, onion, and carrots.
- 4Add the diced vegetables to the pot with some salt, onion and garlic powder, beef bouillon, and flour.
- 5Mix the ingredients together and once it cooks down a little bit, add some tomato paste and mix it up.
- 6Add your favorite red wine with some beef broth.
- 7Preheat your oven to 350°F.
- 8Let the liquid cook down for about 10 minutes.
- 9Add back in the beef followed by a head of garlic, some rosemary, thyme, parsley, and some bay leaves.
- 10Cook this in the oven for 2 and a half to 3 hours or until tender.
- 11To make the sauce, strain the liquid and add it to a pan.
- 12Cook the strained liquid over low heat until it thickens.
Ingredients
- 3 Lbs Beef Short ribs (Thick Cut)
- Drizzle Olive Oil
- to Taste Coarse Salt
- to Taste Fresh Cracked Black Pepper
- 4 Stalks Celery, diced
- 1 Whole Whole Yellow onions, diced
- 2 Carrots, diced
- Pinch to taste salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp knot beef bouillon or 1 Cube
- 2 tbsp flour
- 3 tbsp Tomato Paste
- 5 Cups Beef stock
- 3 Cups Red Wine (Pinot Noir or Cabernet)
- 1 Whole Whole head garlic, halved
- Bundle Thyme
- 3 Bay leaves
- 2 Sprigs Rosemary
- Handful Parsley
- Garnish Chives
Equipment
Potovenpan
Tips
- This is best served with some mashed potatoes.
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