Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C).
Step 2
Season the
Beef Short Ribs (7)
heavily on all sides with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Combine the
Onions (2)
,
Garlic (3 cloves)
,
Carrots (300 g)
, and
Baby Potatoes (225 g)
in a large bowl and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Set aside until needed.
Step 4
Heat
Light Olive Oil (as needed)
in the skillet over medium-high heat. Sear the short ribs on all sides until a nice brown color forms, about 8-10 minutes.
Step 5
Add the vegetables and toss to combine in the pan-juices. Add the
Tomato Paste (35 g)
and cook while distributing the paste. Allow to cook for 1-2 minutes.
Step 6
Add
Beef Stock (720 mL)
until the vegetables and short ribs are just about, but not fully, submerged. Add the
Fresh Thyme (3 sprigs)
and
Bay Leaves (2)
. Bring to a boil and boil for 2 minutes.
Step 7
Carefully cover the skillet with foil and transfer to the oven. Cook for 2 1/2 hours.
Step 8
Peel back the foil and add in
Button Mushrooms (225 g)
. Cover and cook for another 30 minutes, or until the beef is incredibly tender.
Step 9
Serve with a slice of French bread to soak up the juices.
