Cooking Instructions
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Step 1
Preheat oven to 275 degrees F (140 degrees C).
Step 2
Season the
Beef Short Ribs (1.1 kg)
with
Salt (6 g)
and
Freshly Ground Black Pepper (1 g)
.
Step 3
Heat the
Vegetable Oil (15 mL)
in a Dutch oven over medium-high heat. Once there is some smoke, place the ribs and sear until golden brown on both sides. Additionally, sear the
Garlic (1 bulb)
on the cut side until golden brown. Then remove and set them aside.
Step 4
To the same Dutch oven, add
Garlic (4 cloves)
and
Yellow Onion (1)
. Cook until fragrant and the onion is translucent. Then add
Carrot (1)
and
Celery (2 ribs)
and cook for about 5 minutes.
Step 5
Stir in
Tomato Paste (50 g)
. Then pour the
Dry Red Wine (500 mL)
,
Low-Sodium Beef Broth (500 mL)
,
Pearl Onions (30 g)
,
Fresh Rosemary (4 sprigs)
,
Dried Oregano (2 g)
,
Italian Flat-Leaf Parsley (2 stalks)
, and season with salt and pepper. Stir to combine. Bring it to a boil.
Step 6
Once boiling, add the beef back along with
Fresh Thyme (3 sprigs)
and
Bay Leaves (2)
. Cover with a lid and transfer to the oven. Bake for 2.5-3 hours (depending on the thickness of the meat).
Step 7
Remove the lid, increase the temperature to 325 degrees F (160 degrees C), and bake for 30-45 more minutes.
Step 8
Once the beef is done, make the sauce by reducing the strained beef liquid by half. Stir in the
Unsalted Butter (30 g)
and cook until the sauce becomes thick but still runny.
Step 9
Transfer the ribs to a serving platter with
Mashed Potatoes (to taste)
and sauce. Garnish with parsley or thyme and serve.
