Tank Cooks Short Ribs

Thanks to Che Raoul for the recipe
Send recipe ideas to [e-mail].
Ingredients:
3 Tablespoons olive oil
1 yellow onion, diced
3 carrots, chopped
8 whole beef short ribs
salt and pepper, to taste
1/4 cup all-purpose flour
1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
2 1/2 cups low-sodium beef broth
2 Tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
Directions:
1. Preheat oven to 350 degrees F.
2. Heat one tablespoon of oil over medium-high heat in a large Dutch oven or oven-safe pot with a lid. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
3. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn the heat high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
4. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook for 2 minutes.
5. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
6. Add ribs, veggies, and (whole) thyme and rosemary sprigs to the pot.
7. Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
8. Remove the pan from the oven and allow it to rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid before serving.
9. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
10. Store leftover short ribs in a sealed container in the refrigerator for 3-4 days, depending on the freshness of your ingredients.

[@MutsCreditCardDebt]

It's amazing that every recipe sent in calls for lemon pepper.

[@mikehardesty98]

Wow I think I still saw dirt on those carrots ,Frank your the best!!!!

[@SAsh-zg6ln]

He heated it up so it’s fine.

[@BayouSelf]

It’s extra fiber. Completely intentional

[@deenzmartin6695]

his culinary precision and skill are unparalleled

[@BayouSelf]

Tank loved his cooking, bold and grand, With MSG, he’d rule the land. A mountain poured on every plate, Each bite a savory, umami fate. The critics cried, “It’s way too much!” But Tank just laughed, “You’ve lost your touch!” For Tank believed, with heart so true, More MSG makes life taste new.

[@kevintreichel1630]

Jenks is on the phone with a chinese company to get Tanks All Purpsose Seasoning blend into Krogers nationwide.

[@TroyBowser-dk3dp]

Chew and taste great video

[@ghelley]

I'm here for the Accent and Lemon Pepper Overload .............................................🥴🥴

[@zachX6452]

A meal fit for Luigi Mangione!

[@GuyIncognito486]

Ayyyy!

[@sanborghini]

How do you feel about the Soto signing tank?

[@GoodKarmaUSA]

Red wine… breh you used red wine vinegar

[@GuyIncognito486]

Clutter clutter clutter.

[@Gallogs]

He seasoned only 1 side of the meat! No mixing, rubbing or anything. Just 1 big dump of the usual seasoning. This might be a new low for Frank.

[@sethdickfield2949]

0:34

[@keithwinkler5871]

Still here to make sure my investment in Accent stock is secure!

[@njr5698]

Doesnt matter what hes making everything tastes the same because of the egregious overload of the same seasoning combo

[@frankrinaldi3520]

Wash the corrots atbleast if not peeling gthem. My god the accent you just used

[@sgwentertainmentnepa]

Holy crap it's not a hot dog...lol No seriously it looks really good

[@scottschwartz9246]

Peel the carrots that gross

[@uncledick9445]

you don't need to peel carrots.

[@barryinmichigan508]

That's where the flavor is

[@Unow-um5cx]

I was thinking the same 🤢😂

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Mrs. Jessica Liam

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[@blue__ishmael]

I'm not here to converse for her to testify just for what I'm sure of, she's trust worthy and best option ever seen

[@techtoyota9725]

TANK !!!!!!! HOW HIGH DO U HAVE THE BURNER ???? LOWER THE BURNER 🤣🤣🤣

[@zachX6452]

I actually think the opposite....the burner simply wasn't high enough for proper cooking temps.