Juiciest, Most Tender Beef Short Ribs
Hey there, folks! Today, I'm taking you on an adventure to master the art of cooking the juiciest beef short ribs you've ever tasted. Picture tender short ribs nestled atop a bed of creamy mashed potatoes, bathed in a mouthwatering, rich gravy. It's a simple process, so let's get started.
Servings: 8
Cost: $
Ingredients
- 2 tbsp Branch and Vine Garlic Infused Olive Oil
- 3-4 lb Bone-in Short Ribs 8-10 pieces
- The Level Up B Rub
- Salt and Pepper to taste
- 1 Onion large
- 2 Celery Stalks diced
- 2 Carrots diced
- 3 Garlic Cloves crashed
- 2 tbsp Tomato Paste
- 5 cup Beef Broth
- 2 Bay Leaves
- Cornstarch Slurry equal parts water and cornstarch, mix
Instructions
Instructions
- To start, let’s preheat the oven to 350°F
- Rinse and pat dry the meat and generously season with salt and pepper
- Heat 2 tbsp olive oil in a 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside
- Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more
- Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes
- Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes
- Add 3 cups beef broth and stir
- Transfer the meat back to the pot, add bay leaves, thyme, and oregano. Cover with the lid and transfer to the oven.
- Cook for 2 ½-3 hours or until the ribs are tender. After, transfer the meat to the plate and cover with foil
- Strain the sauce set and discard the vegetables.
Pour the liquid back into the pot and simmer until it thickens - Serve over Mashed Potatoes, and Enjoy!
Nutrition
Serving: 1g | Calories: 450kcal