Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Chop the
Onion (1)
, dice the
Carrots (2)
and roughly chop the
Garlic (5 cloves)
.
Step 3
Season the
Beef Short Ribs (1.4 kg)
with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Heat
Grapeseed Oil (30 mL)
in a Dutch oven or a half hotel pan over medium-high heat.
Step 5
When the pan is hot and the oil is shimmering, place the ribs bone-side down in the pan. Allow them to sear without moving them for about 5 minutes, or until they're caramelized and brown.
Step 6
Turn the ribs over and sear for another 5 minutes, or until this side is caramelized and brown. Continue flipping and searing until each side is nice and browned. Transfer the short ribs to a dish.
Step 7
Immediately deglaze the pan with
Red Wine (60 mL)
. Use a spatula with a flat end to scrape the browned bits up and into the sauce you’re creating with the wine. Add another splash of wine if needed.
Step 8
Reduce the heat to medium low. Stir the onions into the pan with a pinch of salt and let them sweat for 3 to 4 minutes, stirring occasionally.
Step 9
Add the carrots and garlic into the pan and saute for another 5 minutes.
Step 10
Stir in the
Tomato Paste (15 g)
and cook for 1 minute, then add the
Canned Diced Tomatoes (395 g)
and
Beef Broth (480 mL)
.
Step 11
Next add
Cabernet Sauvignon (240 mL)
,
Bay Leaves (2)
and
Fresh Rosemary (3 sprigs)
. Bring to a boil.
Step 12
Gently nestle the short ribs in the braising liquid. Tightly cover with a lid or foil and transfer to the oven.
Step 13
Let the short ribs braise in the oven for 3 to 4 hours, or until the meat is fall-off-the-bone tender. Serve and enjoy!
