Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Season
Boneless Beef Short Ribs (6)
with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
on all sides. Don't be shy when seasoning!
Step 3
Heat the
Canola Oil (30 mL)
over medium high heat in a large cast iron skillet. Once hot, sear the short ribs on all sides until browned and caramelized. Do this in batches if necessary. This should take a total of 10-15 minutes.
Step 4
Reduce the heat to medium and add the
Onion (1)
and
Garlic (2 cloves)
. Toss to coat in the rendered fat, and allow to cook 5 minutes or until soft.
Step 5
Add the
Tomato Paste (35 g)
. Using a wooden spoon, evenly distribute the paste throughout the skillet. Cook for 2 minutes to release the acidity. The onions will start to turn deep red!
Step 6
In a bowl combine the
Beef Broth (480 mL)
,
Ketchup (30 g)
,
Apple Cider Vinegar (30 mL)
, and
Worcestershire Sauce (15 mL)
. Mix.
Step 7
Pour into the skillet. The short ribs should be half way submerged, If not half way submerged add more beef broth. Add the
Bay Leaves (2)
and bring to a simmer.
Step 8
Once the broth has reached a simmer, tightly cover with foil and transfer to the oven.
Step 9
Allow the short ribs to cook in the oven for 2 1/2-3 hours until fork tender. I kept checking after two hours.
Step 10
Garnish with
Fresh Parsley (to taste)
and eat however desired. I ate mine with ramen, but this is also delicious with polenta, mashed potatoes, rice, tacos, or even on pizza!
