Braised Beef Short Ribs | Restaurant Styled

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As always the full list of ingredients and measurements will be listed below. I had so much fun making this recipe for you guys, and I can't wait for you to give it a try.
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Braised Short Ribs
- 2 Sliced CelerySticks
- 1 sliced/diced Large Carrot
- 1/2 Yellow Onion
- 3 Thyme Sticks
- 1 Entire Garlic Head sliced in half
- 2 Rosemary Sticks
- 2.5 LBS of Beef Short Ribs
- 1 1/4 cup of red wine
- 1 Cup Beef Broth
- 1/3 Cup Flour
- 2 TBSP Tomato Paste
- 1 TBSP Olive Oil
- 1 TBSP salt & pepper
Steps:
1. Prepare all of your veggies by slicing and dicing, place in bowl, set aside. PreHeat oven to 300 degrees.
2. Season your Beef Short Ribs with salt and pepper on all sides.
3. Heat your Dutch oven on a medium to high heat, once it has heated add in your olive oil. Allow 2 minutes for oil to become heated as well.
4. Once the oil is heated, add in your beef short ribs and sear for 4 minutes on each side. Ensure there is a very nice and even sear on all sides!
5. After searing, remove short ribs and set aside. Turn heat down to a low/medium heat.
6. Add carrot, onion, celery and 1/2 of your garlic head into the pan. Allow to simmer and cook for 3-4 minutes.
7. Add in your flour and mix well with your vegetable mix, and cook for 2 minutes. Next, add in tomato paste.
8. Add Short Ribs back into your Dutch oven (seared side up), and pour wine in. Turn heat up to a medium/high heat. Allow the alcohol to reduce for 3 minutes before adding in beef broth.
9. When adding beef broth, be sure that there is at least an inch of Short Ribs still above the liquid.
10. Add into oven for 4 hours on 300, they will literally fall off the bone and be soooo tender! Enjoy over creamy mashed potatoes.

[@michaelngarambe6407]

Looks delicious 🤤