Beef Short Ribs have the rich, slow-cooked flavors that we crave in the winter braised until they are fall-off-the-bone tender.
4 beef short ribs
Salt and ground black pepper, for seasoning
Cooking oil, for frying
1/2 cup EACH onion, celery, and carrot, chopped
2 garlic cloves, chopped
2 sprigs thyme
1 bay leaf
2 tablespoons tomato paste
1 cup red wine
1 cup beef stock
1 tablespoon cornstarch + water
Red chilis and parsley, for garnish (optional)
Preheat your oven to 300° F (150° C).
Place a Dutch oven or cast iron pot over high heat. When hot, add oil.
Season the short ribs liberally with salt and pepper. Place them in the pot and sear well on both sides. Transfer to a plate.
Add more oil to the skillet, then add the onion, celery, and carrot. Sear until they get good color, then add in the garlic, thyme, bay leaves, tomato paste, red wine, and stock. Bring to the boil and whisk any browned bits off the bottom. Then add the beef ribs back to the pot.
Cover with the lid or tin foil and place the pot in the oven for 3 hours. Check the meat; if it easily can be pulled from the bone, it’s done. Otherwise, continue cooking until it is.
Remove the pot from the oven. Transfer the ribs out of the pot.
Strain the cooking liquid through a fine mesh strainer and put it back into the cooking pot on the stovetop over medium heat. Bring it to a boil, then simmer until reduced to a sauce consistency. Add the ribs back in and rotate them around in the sauce until they’re coated. Serve over mashed potatoes with the gravy.
FOR THE CROCK POT: Add all the ingredients to the crock pot (except the cornstarch and garnishes). Cook on high for 3 hours or low for 6 hours. When the meat pulls away from the bone, it’s ready.
FOR THE PRESSURE COOKER: Turn on Saute mode, add oil, and sear the short ribs on all sides. Then saute the veggies. Add the remaining ingredients to the pot (except the cornstarch and garnishes). Cook on high pressure for 45 minutes.
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