I posted this recipe last week and have had tons of requests. It’s not new but it’s from my old website so I’m transitioning it over here.
TOTAL TIME: 3 hours
SERVES: 2-4
Chef’s knife
Cutting board (not my exact one but very similar)
5L Dutch oven
6 beef short ribs
1 onion
1 head garlic
2 carrots
1 rib celery
1 sprig rosemary
3 sprigs thyme
1 1/2 cups full-bodied red wine (I like a malbec or cab)
2-3 cups beef broth
2 tbsp tomato paste
2 bay leaves
1 tbsp cornstarch
Salt and pepper
Olive oil
Mashed potatoes to serve
Brown your short ribs. Preheat your oven to 350F. Pat short ribs dry and season with salt. Heat 2 tbsp oil over medium high heat in a large oven proof pot. Pat short ribs dry again, and in 2 batches, sear on each side to a deep golden brown (about 3-5 minutes per side). Be patient here and don't skip this step, this is where loads of flavor is going to happen. Remove from pot and set aside.
Start your base. To the same pot on the same heat, add largely chopped carrot, celery and onion. Sprinkle with salt, stir to coat, cover and cook for 3 minutes until the onions start to brown a bit. Add 2 tbsp tomato paste, peeled crushed whole garlic cloves, thyme, rosemary and bay leaves, and 1/2 tsp fresh cracked pepper and cook for about 2 minutes until the tomato paste gets to a deep red. Now add 1 1/2 cups red wine, stir and reduce for 3-5 minutes or until your sauce seems to have thickened slightly. Add your short ribs back in and top with enough broth to submerge the ribs just over halfway (mine was 3 cups but you need may need slightly more or less depending on your pot size - if you don't have enough broth to top it off - a bit of water is ok!). Place in the oven with the lid on for 2 - 3 hours.
Finish up. Check the meat at 2 hours with a fork. If it pulls apart easily, you're ready. If not, cook for another 30 and repeat until ready. Carefully remove short ribs from the pot and scoop out all your chunky bits - reserving veg to serve later. Return pot with broth to stove over medium-high heat and bring to a simmer. To a small bowl, mix 1 tbsp cornstarch and 1 tbsp water, and add to sauce. Cook until reduced to a gravy-like thickness. Skim off excess fat using a spoon. Serve short ribs over mashed potatoes and drench it in your gravy.
Serve the reserved veg alongside it. Hot tip: blend the garlic to add to butter for garlic toast.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!