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  • Writer's pictureGonzalo Rojo Zarrabeitia

Slow Cooked Beef Short Ribs

This recipe has definitely become one of my favorite foods lately. It's tender, flavorful and perfect to enjoy in different ways; sandwich, mash potatoes, vegetables... This recipe is super easy and perfect for a weekend dinner.



Note: This recipe takes a while since the short ribs are slow cooked. This is why the ingredients in this video are scaled up to feed 2 people approximately 4 times so you get enough to freeze. Feel free to lower the amounts if you only want to make the exact amount.


Ingredients

  • 9 Large Boneless Short Ribs (or bone in and remove them)

  • 3/2 Onion

  • 3 Carrots

  • 3 Celery Stalks

  • 9 Cloves of Garlic

  • 3 Bay Leaves

  • 5 Sprigs of Thyme

  • 3 Sprigs of Rosemary

  • 3/4 of a Bottle Red Wine, Make sure it tastes good

  • 4 Tablespoons of Tomato Paste

  • 3/2 box of Beef Stock

  • Olive Oil

  • Salt & Pepper

  • Flour

 

Directions

  1. Season each short rib generously with salt and leave them in the fridge for 2 to 6 hours.

  2. Cut the carrots, celery and onion into about half an inch pieces.

  3. Smash the garlic and roughly chop that as well.

  4. Take the meat out of the fridge, dry up with paper towels and season generously with black pepper on all sides.

  5. Dredge every short rib in flour and remove excess flour.

  6. On a large pan over medium/high heat, add olive oil and cook short ribs on all sides until they're brown and crispy. (Do this in badges)

  7. Season vegetables with salt and pepper and cook in a large pot with oil over medium heat until vegetables start to lightly brown.

  8. Add tomato paste to the pot, mix well with the vegetables and cook for 1-2 minutes.

  9. Add wine to the pot and let it reduce by about half until the alcohol is cooked off.

  10. Add in bay leafs, thyme and rosemary.

  11. Add meat to the pot (if there's not enough space in the pot to have all the meat in the same layer then divide the liquid into two pots)

  12. Add enough stock to almost cover the meat.

  13. Bring pot to a boil, cover and set pot in the oven (middle rack) at 350 degrees for 2 1/2 hours.

  14. Uncover and leave the pot in the oven for another 30 minutes.

  15. Remove as much of the top level fat/oil as possible.

  16. Serve with mashed potatoes, shredded in a sandwich or in your favorite way.

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