12sprigsfresh thymetied together with butchers twine
2bay leaves
10sprigsfresh parsley
3tablespoontomato paste
Braising Liquids
750ml + 1 cupRed WineI like Cabernet Sauvignon
1quartbeef stockor bone broth
Roux
3tbsp butter
3tablespoonflour
Instructions
Searing the Short Ribs and Veggies
Preheat the oven to 350°F
Heat a Dutch oven on top of the stove over high heat for several minutes until pot is very hot. Drizzle in the olive oil
While pot is heating, use 2 teaspoon salt and 1 teaspoon pepper to season the beef short ribs then dredge them in flour
Sear the short ribs for 3-5 minutes per side until you have a nice brown crust
Set the short ribs aside then add carrots, shallots, celery and leek. Sauté for 2-3 minutes until golden brown
Add garlic, thyme, bay leaves, parsley ½ teaspoon salt and ¼ teaspoon pepper. Stir and let cook for about 1 minute then add the tomato paste and cook another 3 minutes
Add the short ribs back in
Adding the Braising Liquid
Add in the red wine and simmer for 10 minutes. Add the beef stock and bring it back to a simmer
Cover the pot and transfer it to the oven for 2-3 hours until meat is very tender and falling off the bone
Making the Roux and Thickening the Sauce
In a small sauce pot melt the butter over low heat
Whisk in the flour and cook over low heat for 3 minutes, whisking frequently
Once the short ribs are finished cooking remove them from the pot and heat the pan over to stove to a simmer
Whisk in the roux (butter and flour mixture) and let the sauce come to a low boil so it thickens
Turn the heat off and serve the short ribs with the sauce and veggies
Notes
I like to use Cabernet Sauvignon or Chianti for the red wine.Cooking times can vary. You want the ribs to be fork tender, nearly falling off the bone. If it's not there yet, let it cook a little while longer.