Ingredients
3 - 4 lbs bone in beef short ribs
salt & pepper
3 tbsp cooking oil
1 yellow onion, diced
3 carrots, diced
3 stalks of celery, diced
5 garlic cloves, minced
2 tbsp tomato paste
2 cups of dry red wine (I used Cabernet Sauvignon)
4 cups beef broth
1 tbsp soy sauce
1 tbsp balsamic vinegar
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp Cajun seasoning
3 sprigs fresh rosemary
5 sprigs fresh thyme
2 bay leaves
¾ cup water
1 tbsp all purpose flour
Chives for topping (optional)
Tools
Dutch oven
Sauce pan
Strainer
Directions
Step 1
Add salt and pepper to all sides of your short ribs. Sear in Dutch oven on high heat for 3-5 minutes on all sides, until they develop a crust.
3 - 4 lbs bone in beef short ribs
salt & pepper
3 tbsp cooking oil
Step 2
Remove short ribs from Dutch oven, turn the heat to medium-low, sauté your vegetables for about 3 minutes. Add in your garlic and tomato paste. Stir and simmer for a couple of minutes, then you can add in your wine. Turn the heat to high and let this boil for 5-10 minutes.
1 yellow onion, diced
3 carrots, diced
3 stalks of celery, diced
5 garlic cloves, minced
2 tbsp tomato paste
2 cups of dry red wine (I used Cabernet Sauvignon)
Step 3
Add in your beef broth, soy sauce, balsamic vinegar, seasonings and herbs. Add your short ribs back to the pot.
4 cups beef broth
1 tbsp soy sauce
1 tbsp balsamic vinegar
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp Cajun seasoning
3 sprigs fresh rosemary
5 sprigs fresh thyme
2 bay leaves
Step 4
Place the lid on your Dutch oven, bake in the oven on 325° for 3 hours.
Step 5
After 3 hours, you can carefully remove your short ribs from the pot. Use a strainer to strain all remaining ingredients, into a saucepan. In a separate bowl mix flour and water until there are no clumps. Add to your sauce and let this simmer on medium-low until it thickens and you have a smooth gravy.
Step 6
Serve over mashed potatoes or rice and top with short ribs, gravy and chives.
Step 7
Enjoy!
