Ingredients
- 2.2 lbs beef short ribs, bone-in
- 2 Tbsp vegetable oil
- 1 head of garlic, unpeeled, cut in half lengthwise
- 3 medium shallots or onions, chopped
- 2 medium carrots, chopped
- 3 celery ribs, chopped
- 1 Tbsp tomato paste
- 1/2 bottle dry red wine
- 2 sprigs oregano
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 c beef stock (or as needed)
- Kosher salt
- Freshly cracked black pepper
- Bunch of flat-leaf Italian parsley (about 1 c chopped)
- 2 tsp lemon zest
- 2 tsp orange zest
- 2 cloves garlic, minced
- 1/2 c extra-virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Ready In 230 Minutes
Servings: 2
Cooking Instructions
Step 1
- Pat dry short ribs.
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Step 2
- Generously apply kosher salt and freshly cracked pepper on all sides of the ribs.
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Step 3
- Heat a couple tablespoons of vegetable oil in your Dutch oven until it sizzles when you drop a drop of water into it.
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Step 4
- Sear the ribs on all sides (don’t forget the “corners”) for about two minutes per side or until it’s nicely browned. Don’t move them around while searing. And please don’t crowd the pan.
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- Length: 2 minutes
Step 5
- When they’re all nice and brown, remove from the pan and set aside.
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Step 6
- Preheat oven to 300°F.
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Step 7
- If your ribs were very fatty, remove some of the liquid and leave about 2 tablespoons remaining in the pot.
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Step 8
- Add the two halves of garlic, cut side down, and let them sizzle undisturbed for 1 to 2 minutes.
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- Length: 1 minutes
Step 9
- Add chopped vegetables and 1/2 tsp each of kosher salt and pepper.
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Step 10
- Cook for 5 minutes while stirring occasionally. Adjust the heat so nothing starts to burn.
- Length: 5 minutes
Step 11
- Add a tablespoon of tomato paste and stir so that all vegetables will get lightly coated and caramelized, about 2 minutes.
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- Length: 2 minutes
Step 12
- Add 1/2 bottle red wine and cook for about 2 minutes (now it’s time to use a wooden spoon and scrape all the delicious morsels from the bottom of the pan).
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- Length: 2 minutes
Step 13
- Add the seared ribs back into the Dutch oven, top with all the herb sprigs, and add beef stock.
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Step 14
- Add enough liquid so the ribs are just about covered.
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Step 15
- Place the lid on top and transfer it to the oven, leaving the lid on throughout the entire time it’s in the oven.
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Step 16
- Patiently wait for 3 to 3-1/2 hours.
- Length: 120 minutes