Save this for your next holiday dinnerβ¦I didnβt use a recipe but this is basically how I did it -Lay short ribs out on a tray or plate and pat dry. If possible do this the night before and leave in the fridge uncovered. -Season *generously* with salt and pepper. Use more salt than you think! -Preheat Dutch oven over medium high heat and add a few tablespoons of olive oil. -Once hot, sear the short ribs on at least 2 sides, pressing down as you place them in the pan. This will take about 5 minutes on each side. The deeper brown the better! -Remove and lower heat to medium. Add mirepoix. Season and stir, scraping up any brown bits. -Add generous amount of tomato paste and stir to evenly distribute. Allow to cook for 3-5 minutes or until the tomato paste turns rusty red. -Deglaze with red wine. Add low sodium beef stock, fresh thyme, and short ribs. -Bring to a simmer, cover, and place in a 275F oven for about 4 hours. -Transfer short ribs to a platter and loosely tent with foil. -Strain the liquid and simmer to reduce create a sauce. It should be able to coat the back of a spoon. Once itβs thickened, stir in small cubes of cold butter. -Spoon the sauce over the short ribs to serve
#shortribs #cooking #cookingasmr #holidays #comfortfood