Beef Short Ribs

March 8, 2021

I'll be honest, I'm no blogger, but I do enjoy cooking for my family. I search recipes on Pinterest and follow them loosely. I'll share shortcuts I use in the instructions down below. I'll share recipes that I cook for my family to hopefully inspire you to do the same.

I brought short ribs home from the farm earlier in the week, but didn't have a free afternoon to cook them until Saturday evening. They take time to cook, but they are tender and the meat falls off the bone every time. I pair the short ribs with creamy mashed potatoes and crusty bread to soak up the juices.

Ingredients

2 tablespoon avocado oil (or olive oil)
3-4 pounds bone in short ribs
Salt and pepper to taste
1 large onion
2 stalks celery diced
2 carrots diced
3 cloves garlic crushed
2 tablespoons tomato paste
2 cups red wine
3 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano

Instructions:

Heat the oven to 350F
Generously sprinkle the ribs with salt and pepper.

Heat oil in a Dutch oven over medium heat. Brown the ribs for 5-6 minutes each side. You can do this in batches to not crowd the meat. Transfer ribs to a plate and set aside.
Add onion....I sometimes use the pre-chopped onions from Trader Joes. I keep them in the freezer and pull them out to save time. Cook onion until translucent.
Add the chopped celery, diced carrots and mushrooms. Cook for a few more minutes....stirring frequently.

Add crushed garlic. Use fresh or I use the cubed garlic also from Trader Joes in the freezer section.
Add tomato paste.
Stir in 2 cups red wine, bring to a boil and simmer until liquid is reduced to half. **We don't drink wine, so I buy the tiny bottles of wine at Walmart and keep those on hand for recipes that call for wine.
Stir in 3 cups beef broth and stir.
Transfer the meat back into the pot, add bay leaves, thyme and oregano.
Cover with lid and transfer to oven.