Recipe Index

Ingredients

• 4-5 lbs Beef Short ribs (cut short and thick)
• 1.5 tsps kosher salt
• 1 tsp pepper
• 2 cups Red Wine (Cabarnet, Shiraz, or Malbec)
• 3 cups Beef, Veal, or Chicken Stock
• 3 tbsps flour
• 3 tbsps butter (salted)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 large onion (diced)
• 1/4 cup tomato paste (get the good stuff! in a tube!)
• 1/8 cup brown sugar
• 2 tbsps adobo
• fresh herbs (thyme, rosemary, oregano)
• 1/2 cup coke or dr. pepper soda (optional)
• 1 tsp browning seasoning (optional)

Method

1. Let the short ribs come to room temperature, season them on all sides with the kosher salt and pepper, and rest them for 15 minutes.
2. Heat oil in a large Dutch oven over medium-high heat and sear the ribs for about 3 minutes per side until golden brown, then take them out and set them aside.
3. Add the carrots, celery and onion to the pot and sauté until soft, then stir in the tomato paste and flour and cook for 2 to 3 minutes.
4. Pour in the red wine and stock, let the sauce simmer on low for 5 minutes, and stir in the brown sugar, adobo and fresh herbs before returning the short ribs to the pot.
5. Cook the ribs in the sauce until they are perfectly tender, then lift them out and set them aside.
6. Strain the liquid left in the pot and reduce it by half over medium heat for about 10 minutes, then stir in the soda, browning seasoning and butter until the sauce thickens.
7. Spoon the reduced sauce over the short ribs and serve them with the sauce pooled around the meat.

Prep: 60 min · Cook: 180 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data