3 lbs Short Ribs
1 T cooking oil
3 Celery Ribs, diced
2 Carrots, diced
1 medium Onion, diced
4 cloves Garlic, crushed
5 sprigs Thyme
5 Sprigs Parsley
2 Sprigs Rosemary
1 Bay leaf
1 T Tomato Paste
2 cans Coca Cola
2 ½ cups Beef Stock
Salt and Pepper TT
1. Generously season short ribs on all sides with salt and pepper. 3 lbs Short Ribs, Salt and Pepper TT
2. Dice your celery, carrots and onions. Set aside. 3 Celery Ribs, diced, 2 Carrots, diced, 1 medium Onion, diced
3. Crush 4 cloves of garlic. Set aside. 4 cloves Garlic, crushed
4. To a heavy bottom pot add 1-2 tablespoons of cooking oil. 1 T cooking oil
5. Sear your short ribs on all sides in batches if needed. Set aside.
6. In the residual fat, sauté your vegetables until softened then add the garlic and cook a few more minutes. 3 Celery Ribs, diced, 2 Carrots, diced, 1 medium Onion, diced, 4 cloves Garlic, crushed
7. Add your tomato paste and cook until deepended in color. 1 T Tomato Paste
8. Deglaze with two cans of Coca-Cola. 2 cans Coca Cola
9. Add back in the short ribs and cook on medium heat until liquid has reduced by 1/3.
10. Add enough beef stock to just cover the short ribs then tuck in the hersbs 2, ½ cups Beef Stock 5 sprigs Thyme, 5 Sprigs Parsley, 2 Sprigs Rosemary, 1 Bay leaf
11. Cover with a parchment lid or loosely cover with a pot lid.
12. Transfer to 325°F oven and cook for three hours.
13. Strain out the vegetables from your braising liquid and reduce the strained liquid until thickened.
14. Plate with your starch of choice and spoon on the extra sauce.
15. Garnish with parsley or thyme.
16. Enjoy!
3 lbs Short Ribs
1 T cooking oil
3 Celery Ribs, diced
2 Carrots, diced
1 medium Onion, diced
4 cloves Garlic, crushed
5 sprigs Thyme
5 Sprigs Parsley
2 Sprigs Rosemary
1 Bay leaf
1 T Tomato Paste
2 cans Coca Cola
2 ½ cups Beef Stock
Salt and Pepper TT
1. Generously season short ribs on all sides with salt and pepper. 3 lbs Short Ribs, Salt and Pepper TT
2. Dice your celery, carrots and onions. Set aside. 3 Celery Ribs, diced, 2 Carrots, diced, 1 medium Onion, diced
3. Crush 4 cloves of garlic. Set aside. 4 cloves Garlic, crushed
4. To a heavy bottom pot add 1-2 tablespoons of cooking oil. 1 T cooking oil
5. Sear your short ribs on all sides in batches if needed. Set aside.
6. In the residual fat, sauté your vegetables until softened then add the garlic and cook a few more minutes. 3 Celery Ribs, diced, 2 Carrots, diced, 1 medium Onion, diced, 4 cloves Garlic, crushed
7. Add your tomato paste and cook until deepended in color. 1 T Tomato Paste
8. Deglaze with two cans of Coca-Cola. 2 cans Coca Cola
9. Add back in the short ribs and cook on medium heat until liquid has reduced by 1/3.
10. Add enough beef stock to just cover the short ribs then tuck in the hersbs 2, ½ cups Beef Stock 5 sprigs Thyme, 5 Sprigs Parsley, 2 Sprigs Rosemary, 1 Bay leaf
11. Cover with a parchment lid or loosely cover with a pot lid.
12. Transfer to 325°F oven and cook for three hours.
13. Strain out the vegetables from your braising liquid and reduce the strained liquid until thickened.
14. Plate with your starch of choice and spoon on the extra sauce.
15. Garnish with parsley or thyme.
16. Enjoy!