Shelly's Recipe

Braised Short Ribs

Category: Stews

serves 4-6

6 beef short ribs
sea salt & cracked pepper
2 tablespoons olive oil
1 yellow onion, medium dice
6 carrots, peeled, medium dice
4 celery stalks, medium dice
1 leek, medium dice
4 garlic cloves, minced
3 cups of red wine
4 Bay Leaves
4 Rosemary Sprigs
4 Thyme Sprigs
6 cups beef stock
2 tablespoons brown sugar

Mashed Potatoes



Preheat oven to 275.

Heat a large dutch oven on the stove. Cover short ribs with salt and pepper. Add olive oil to the pan, then sear the short ribs in the oil for about 2 minutes on each side until browned. Remove short ribs and set them aside to rest.

Add onions and carrots to the same pot - cook on high for 2-3 minutes until they begin to soften. Add celery and leek. Cook for 5 more minutes. Add minced garlic and cook for another minute.

Pour in red wine and cook for about 5 minutes on high. Tie together fresh herbs with cotton twine and place them in the pot. Add beef stock. Bring entire pot up to a simmer. Put the short ribs back in the pot then cover and place in the oven. Cook for 3 hours at 275 degrees.

When finished cooking, place the pot on top of the stove and let it rest for 30 minutes.

With a ladle, scoop off the broth and place it in a clear glass container (or two) and put it in the refrigerator. Recover the pot with the ribs and vegetables in the meantime. Refrigerate the broth for 30 minutes, then go back and skim the fat off of the top. Pour the remaining broth back into the pot and reheat until it is simmering. Remove from heat and cover to keep warm until serving.