Ingredients
- 4 lbs short ribs
- 3 stalks celery chopped
- 3 carrots chopped
- 1 medium onion diced
- 6 cloves garlic minced
- 1/4 cup flour
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp tomato past
- 2 cups cabernet sauvignon
- 2 1/2 cups beef broth
- 1 sprig rosemary
- 3 sprigs thyme
- 3 bay leaf
- kosher salt & pepper to taste
Instructions
- Season short ribs with salt and pepper. Toss them in flour to evenly coat.
- Heat vegetable oil in dutch oven. Sear ribs on all sides. May have to cook in batches. Set the ribs to the side.
- Heat butter and olive oil in the dutch oven over medium high heat. Add celery, onion, and carrots and cook for 10 minutes.
- Add garlic and cook for 1 minute then add the tomato paste and cook for additional 2 minutes.
- Pour in cabernet and bring to a boil cooking for 5 minutes.
- Add short ribs to the dutch oven. Pour beef stock over the ribs and add herbs. Preheat oven to 300° while the pot comes to a complete boil.
- Cover dutch oven and put in the oven to cook for 3 hours.
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