Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center.
Step 2
Generously season
Boneless Beef Short Ribs (3.5 lb)
on each side with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Heat
Vegetable Oil (2 Tbsp)
in the pot and then sear the short ribs fat side down. Sear the ribs in batches, so the pot doesn't cool down. Sear until all four sides are a nice golden brown color.
Step 4
Add the
Onions (2)
and cover. Allow to cook for 12 to 15 minutes until the onions are nice and tender.
Step 5
Add
Carrots (4)
,
Garlic (6 cloves)
,
Bay Leaves (2)
,
Fresh Thyme (4 sprigs)
, and
Tomato Paste (1 Tbsp)
.
Step 6
Add
Beef Broth (2 cups)
and
Dry Red Wine (2 cups)
. Bring to a boil with the lid on. Turn the heat off, place pot in the preheated oven for 2 1/2 hours. Turn the meat twice during this time.
Step 7
Serve these amazing short ribs with seasonal root vegetables and Yukon potatoes. Enjoy!
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