4 5lbs bone in short ribs (select thick meaty cuts)
3 carrots
4 ribs of celery
1 yellow onion
2 tbsp tomato paste
2 tbsp flour
3 cups Cabernet wine
4 cups beef stock
1 garlic bulb
1 sprig rosemary
3 sprigs parsley
5 sprigs thyme
Avocado oil as needed
Salt as needed
1. Prep your veggies: medium dice carrots, celery, and onions. Cut garlic bulb in half, 3 carrots, 4 ribs of celery, 1 yellow onion, 1 garlic bulb
2. Pat try short ribs and seasoned heavily with salt and pepper. 4 5lbs bone in short ribs (select thick meaty cuts), Salt as needed, Pepper as needed
3. To a pot set on high heat, add avocado oil and sear short ribs on all sides. Remove from pot and set aside. Avocado oil as needed, 4 5lbs bone in short ribs (select thick meaty cuts)
4. Add in the diced onions, carrots, and celery, season with salt and pepper, and sauté until softened. 3 carrots, 4 ribs of celery, 1 yellow onion, Salt as needed, Pepper as needed
5. Add tomato paste and cook until deepened in color. 2 tbsp tomato paste
6. Sprinkle on flour and cook for an additional minute., 2 tbsp flour
7. Deglaze the pan with wine and continue on a simmer until reduced by half. (I like to pour in one cup at of time, stirring in between to speed up the process). 3 cups Cabernet wine
8. Add back in the short ribs, then cover with beef stock. Add in garlic and your herbs bring to a simmer cover loosely and bake in a 300°F oven for 4 hours. (Your home with smell delicious!) 4 cups beef stock, 1 garlic bulb, 1 sprig rosemary, 3 sprigs parsley, 5 sprigs thyme
9. Strain the sauce, transfer to a pan and simmer until thickened. (Optional but I like to spoon off some of the fat from the surface before reducing).
10. Place short ribs over mashed potatoes add your side veggie of choice spoon on the sauce and garnish with fresh minced parsley.
4 5lbs bone in short ribs (select thick meaty cuts)
3 carrots
4 ribs of celery
1 yellow onion
2 tbsp tomato paste
2 tbsp flour
3 cups Cabernet wine
4 cups beef stock
1 garlic bulb
1 sprig rosemary
3 sprigs parsley
5 sprigs thyme
Avocado oil as needed
Salt as needed
1. Prep your veggies: medium dice carrots, celery, and onions. Cut garlic bulb in half, 3 carrots, 4 ribs of celery, 1 yellow onion, 1 garlic bulb
2. Pat try short ribs and seasoned heavily with salt and pepper. 4 5lbs bone in short ribs (select thick meaty cuts), Salt as needed, Pepper as needed
3. To a pot set on high heat, add avocado oil and sear short ribs on all sides. Remove from pot and set aside. Avocado oil as needed, 4 5lbs bone in short ribs (select thick meaty cuts)
4. Add in the diced onions, carrots, and celery, season with salt and pepper, and sauté until softened. 3 carrots, 4 ribs of celery, 1 yellow onion, Salt as needed, Pepper as needed
5. Add tomato paste and cook until deepened in color. 2 tbsp tomato paste
6. Sprinkle on flour and cook for an additional minute., 2 tbsp flour
7. Deglaze the pan with wine and continue on a simmer until reduced by half. (I like to pour in one cup at of time, stirring in between to speed up the process). 3 cups Cabernet wine
8. Add back in the short ribs, then cover with beef stock. Add in garlic and your herbs bring to a simmer cover loosely and bake in a 300°F oven for 4 hours. (Your home with smell delicious!) 4 cups beef stock, 1 garlic bulb, 1 sprig rosemary, 3 sprigs parsley, 5 sprigs thyme
9. Strain the sauce, transfer to a pan and simmer until thickened. (Optional but I like to spoon off some of the fat from the surface before reducing).
10. Place short ribs over mashed potatoes add your side veggie of choice spoon on the sauce and garnish with fresh minced parsley.