With the weather being so cold and feeling rather sluggish after New Years, I thought it would be good to make short ribs and mashed potatoes, which was such a good decision. This dish smelled wonderful and was delicious!
Ingredients (serves 2-3 people)
*recipe adapted from here
- 4 lbs. bone in beef short ribs
- Salt and black pepper
- 3 tablespoons vegetable oil
- 1 pint of Trader Joe's diced onions, carrots, and celery
- 1 container of Trader Joe's diced onions
- 1 can tomato paste
- 3 tablespoons flour
- 1 bottle (750 ml) dry cabernet sauvignon
- 8 springs fresh thyme
- 2-3 bay leaves
- 2 tablespoons diced garlic
- 4 cups chicken broth
Directions
- Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 8 minutes. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
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