This is a great dish to toss in the oven for a lazy Sunday afternoon. I saw this recipe on Food Network and felt the urge to make it myself. You don’t have to be a highly trained chef to make this dish. It turns out great. You could use any beef roast as well use any braise-worthy cut of meat.
Note: Beef ribs are tough. Your fave BBQ joint might do beef ribs but they are not great (compared to pork ribs). Beef ribs are tough and this recipe will melt them off the bone.
- 5-6lbs of Short Ribs. Bone-in optional
- 1-2 onions cut into 1 inch chunks.
- 3 ribs of celery chopped (not diced)
- 3 carrots cut into 1/2 inch discs. (if you want more carrots, go sick).
- 4-6 cloves garlic (minced).
- 1 8oz can of tomato paste
- 4 cups of Red Wine (port, merlot, cabernet, something oaky/earthy)
- 2 cups of water.
- 2 bay leaves
- 4 sprigs of thyme.
- kosher salt
Begin by liberally coating the short rib pieces with salt and pepper. In a large stainless skillet, sear both sides of the ribs. When complete, set aside in your large baking dish.
De-glaze the skillet with the wine. Add the garlic, herbs and vegetables. Mix in the tomato paste until fully incorporated. Bring to a quick simmer.
Pour over the meat in the baking dish add some water. Cover.
Cook 3 hours at 325 degrees. You may need to add water if cooking drys up the dish.
Serve over mashed potatoes.
Tip: After I remove the meat and some vegetables onto the platter, I will use an emersion blender and churn the remaining liquid with some of the carrots and onion to make a thick sauce/gravy.
The meat is so tender you can eat with a fork. Outstanding!