If you’ve never had beef short ribs before, you’re missing out on one of life’s great pleasures—and I’m not exaggerating this time. Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—but the meat is on a handy stick for your eating convenience. And really, if you make ’em right, the stick is only incidental—the meat falls off the bone if you so much as breathe on it. Oh, is it ever a treat.

Prep Time: 20 minutes

Cook time: 1 hour 45 minutes
Yields: 4 portions

INGREDIENTS:
– 2 T olive oil
– 2.5-3 pounds short ribs
– salt and pepper
– 3 carrots, roughly chopped
– 4 stalks of celery, roughly chopped
– 1 white onion, diced
– 5-6 garlic cloves minced
– 2 T flour
– 1 cup red wine I prefer cabernet
– 2 cups beef broth
– 1 T tomato paste
– additional salt and pepper
– 2-3 sprigs fresh rosemary
– 2-3 sprigs fresh thyme

DIRECTIONS:
Begin by preheating oven to 350 degrees.

1.) Chop ends of short ribs off where the bone ends, creating three pieces per spare rib. Add 2 T of olive oil to dutch oven and warm over medium-high heat. Carefully place short ribs into hot oil making sure ribs are in one even layer. Work in batches to ensure all pieces lay flat on base of dutch oven.
Heavily salt and pepper ribs, then flip once a crust has developed on the bottom of the meat. Sear opposite side for an additional 3 minutes.

2.) Add 3 carrots, 4 celery stalks and 1 white onion, all roughly chopped. Add in minced garlic cloves.

3.) Sprinkle on 2 tablespoons of flour and mix into pan drippings. Add 1 cup of red wine and 2 cups of beef broth. Stir in 1 tablespoon of tomato paste. Continue to stir until there are no lumps of tomato paste or flour. Drop fresh rosemary and fresh thyme on top of veggies, and season entire pot with additional salt and pepper. Roughly a teaspoon of salt and half a teaspoon of pepper.

4.) Add lid to your dutch oven and place in oven at 350 degrees for 1 hour and 45 minutes.

5.) Remove pot from oven and remove any bones. The meat will pull right off!

Serve short ribs over mashed potatoes. Pour additional pan sauce on top and enjoy!