Directions
- 1Grab your short ribs and trim off any excess fat.
- 2Season with salt and dredge in flour, shaking off excess.
- 3Heat neutral oil in a Dutch oven and sear the short ribs on all sides.
- 4Add roughly chopped celery, carrots, and onion to the Dutch oven and sauté for five minutes.
- 5Preheat oven to 350°F (175°C).
- 6Add a whole head of garlic to the Dutch oven.
- 7Pour in a whole bottle of red wine.
- 8Add a box of beef bone broth, 1/4 cup peppercorns, 1/4 cup brown sugar, rosemary, and thyme.
- 9Return the short ribs to the Dutch oven, cover, and bake for three hours.
- 10Remove the ribs and scoop out the vegetables and peppercorns.
- 11Reduce the red wine gravy by half and finish with cold butter.
- 12Serve over mashed potatoes and drizzle with the red wine gravy.
Ingredients
- 6 pieces short ribs
- 1 tsp salt
- 1 cup flour
- 2 tbsp neutral oil
- 1 cup celery
- 1 cup carrots
- 1 cup onion
- 1 head garlic
- 1 bottle red wine
- 1 box beef bone broth
- 0.25 cup peppercorns
- 0.25 cup brown sugar
- 1 sprig rosemary
- 1 sprig thyme
- 1 tbsp butter
- 1 serving mashed potatoes
- 1 serving broccoli
Equipment
knifedutch ovenovenwhisk
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