Braised Beef Short Ribs
Ingredients:
3-4 inch short rib pieces
1 tbsp salt
1 tbsp pepper
4 tbsp cooking oil
1 chopped red onion
1 chopped celery
1 chopped carrot
2 tbsp tomato paste
1 handful garlic cloves
A few sprigs of thyme
4 cups beef/chicken stock
Instructions:
Preheat the oven to 350 degrees.
Generously season short ribs with salt and black pepper.
Heat oil in a large duct oven pan and add the meat in 2-3 batches so as to not overcrowd the pan.
Brown the meat on all sides for 1-2 minutes and then remove from the pan.
To the same pan, add the onion, celery and carrots and saute the veggies until they have softened, scrape down the bottom of the pan as you go.
Mix in the tomato paste, garlic and thyme and cook for 1-2 minutes.
Add 2 cups of the beef or chicken stock and nestle the beef back into the pan.
Add the remaining stock or as much is required to cover all of the meat.
Cover the pan, and place in the oven for 2 to 2 and ½ hours. You’ll know it is done when the meat falls apart as you pick it up.
The short ribs can be served over mashed potatoes, on pasta, in tacos/nachos, or on sandwiches.