Ingredients
2 Sliced Celery Sticks
1 sliced/diced Large Carrot
½ Yellow Onion
3 Thyme Sticks
1 entire Garlic Head sliced in half
2 Rosemary Sticks
2 ½ lb of Beef Short Ribs
1 ¼ cup of red wine
1 cup Beef Broth
⅓ cup Flour
2 tbsp Tomato Paste
1 tbsp Olive Oil
1 tbsp salt & pepper
Directions
Step 1
Prepare all of your veggies by slicing and dicing, place in bowl, set aside. PreHeat oven to 300 degrees.
Step 2
Season your Beef Short Ribs with salt and pepper on all sides.
Step 3
Heat your Dutch oven on a medium to high heat, once it has heated add in your olive oil. Allow 2 minutes for oil to become heated as well.
Step 4
Once the oil is heated, add in your beef short ribs and sear for 4 minutes on each side. Ensure there is a very nice and even sear on all sides!
Step 5
After searing, remove short ribs and set aside. Turn heat down to a low/medium heat.
Step 6
Add carrot, onion, celery and 1/2 of your garlic head into the pan. Allow to simmer and cook for 3-4 minutes.
Step 7
Add in your flour and mix well with your vegetable mix, and cook for 2 minutes. Next, add in tomato paste.
Step 8
Add Short Ribs back into your Dutch oven (seared side up), and pour wine in. Turn heat up to a medium/high heat. Allow the alcohol to reduce for 3 minutes before adding in beef broth.
Step 9
When adding beef broth, be sure that there is at least an inch of Short Ribs still above the liquid.
Step 10
Add into oven for 4 hours on 300, they will literally fall off the bone and be soooo tender! Enjoy over creamy mashed potatoes.
