About
As the warm summer breeze gets crisper and the purple-pink skies fade sooner, that's when you know the refreshing switch to autumn is not far away. Celebrate the long-awaited transition with these Seasons-Change Short Ribs. This elegant dish definitely takes some time, but the indescribable way the ribs melt in your mouth is surely worth the wait. Paired with a warm, fall-toned gravy and some creamy mashed potatoes for extra comfort, you'll be quite delighted to welcome in the magic a new season brings. Embrace it all with Seasons-Change Short Ribs!
Ingredients
- 4 tablespoons Graza Sizzle Extra Virgin Olive Oil, divided
- 2 celery ribs, finely diced
- 2 large carrots, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Morton's Sea Salt, plus more, to taste
- 1 teaspoon McCormick Ground Black Pepper, plus more, to taste
- 2 pounds beef short ribs, bone-in
- 1 cup dry red wine, such as cabernet sauvignon
- 2 tablespoons tomato paste
- fresh thyme sprigs, to taste
- fresh rosemary sprigs, to taste
- 2 cups beef stock, plus more, to taste
- Simply Organic Bay Leaf, to taste
- mashed potatoes, to taste, cooked and warm, for serving
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a Dutch oven over medium-high heat, add 2 tablespoons of the oil.
Step 3 -Add the celery, the carrots, and the onions to the heated oil and sauté, stirring occasionally, until they are soft, about 10 minutes.
Step 4 -Stir the garlic into the vegetables and cook, about 2 minutes.
Step 5 -Pour the cooked vegetables into a large bowl, return the Dutch oven over medium-high heat, and add the remaining oil.
Step 6 -Evenly sprinkle 2 teaspoons of the salt and 1 teaspoon of the pepper all over the short ribs.
Step 7 -Add the seasoned short ribs, in batches as needed, to the heated oil and sear, using tongs to occasionally flip them onto all sides, until they are browned, about 1-2 minutes per side. Note: It is okay for the meat not to be cooked through at this point.
Step 8 -Transfer the seared short ribs to a plate.
Step 9 -In the same Dutch oven over medium-high heat, add the wine and use a wooden spoon to loosen any of the browned bits from the bottom of the pot.
Step 10 -Simmer the wine until it reduces slightly, about 2-3 minutes.
Step 11 -Stir the tomato paste into the wine until it dissolves.
Step 12 -Add the cooked vegetables to the sauce mixture and stir to combine.
Step 13 -Use clean tongs to nestle the seared short ribs around the vegetables in the sauce mixture.
Step 14 -Tie the thyme sprigs and the rosemary sprigs together into a bundle using kitchen twine.
Step 15 -Add 2 cups of the beef stock, the herb bundle, and the bay leaves to the short rib mixture.
Step 16 -Place the lid on the Dutch oven and transfer it in the oven. Braise the short rib mixture until the meat is very tender, about 3 hours.
Step 17 -Transfer the cooked short ribs and the herb bundle to a plate, leaving the remaining liquid in the Dutch oven. If most of the liquid is cooked away, add the extra beef stock.
Step 18 -Place the Dutch oven on the stovetop over medium heat and bring the gravy mixture to a boil. Cook until it has reduced and is slightly thickened.
Step 19 -Season the gravy with the extra salt and the extra pepper, as needed. Stir to combine.
Step 20 -Plate the mashed potatoes and top with the cooked short ribs. Evenly pour the gravy onto the plate.
Step 21 -Serve the short ribs garnished with the rosemary and/or thyme sprigs from the herb bundle.
