
Braised Beef Short Ribs
We often have short ribs since it is a quick way to throw together a meal for Sunday dinner. With minimal effort you end up with a very tender dish that is a cross between steak and roast.
Ingredients
-
2 tbs. Olive Oil
-
Salt
-
Pepper
-
3-4 lbs. boneless short ribs
- 3-4 tbs. tomato paste
-
2 small – medium diced onions
-
2 – 3 medium russet potatoes
-
4 cups beef stock
- 2 cups red wine (or additional beef stock)
-
1 garlic head cut horizontally
Directions
- Generously salt and pepper all sides of the short ribs
- Add 1-2 Tbs olive oil to large dutch oven set to medium-high heat
- Brown short ribs on all sides
- Add tomato paste and quickly heat
- Add onion, potatoes, garlic
- Deglaze the pan with stock and wine
- Bake covered for 2-3 hours @ 325 degrees
- Let rest for 20-30 minutes
- Remove short ribs from pan, pass sauce through sieve (including garlic) to serve as a sauce
Source: Tyler Merrick (Combination of Gordon Ramsay and Sam Cooking Guy)

