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Braised Short Ribs

Main Course
1 pound short ribs
3 tablespoons vegetable oil
1/2 cup diced carrots       
1/2 cup diced celery   
1/2 cup diced Spanish onions
1 tablespoon tomato paste
1 tablespoon flour
1 cup cabernet sauvignon
1 sprig rosemary
1 sprig parsley
1 sprig thyme
2 bay leaves
2 tablespoons chopped garlic   
4 cups beef stock
salt and pepper
Both the ribs and biscuits can be made up to two days ahead.
salt and pepper
Pre heat oven to 375°.
Season short ribs with salt and pepper and brown on each side in oil over medium heat.
Remove short ribs; add carrots, celery, onions and cook until onions turn golden brown. Add tomato paste and flour; cook for 2 minutes.
Return short ribs to pot after deglazing it with wine.
Cook until wine is reduced by two-thirds.
Tie rosemary, parsley, thyme and bay leaves together to create a bouquet garni and add to pot, along with garlic. Bring to a boil and cover.
Transfer to oven and cook until the meat is fork tender, about 1 hour.
Transfer short ribs to a large platter. Strain liquid in pot through a fine sieve into a medium saucepan.
Reduce liquid over medium heat, until it thickens to a gravy consistency.
Pull meat from the bones and shred with a fork.
Add 1 1/2 cups of gravy to meat and combine well. Reheat in oven for 5 minutes.
 Split biscuits and place 1 tablespoon of short rib mixture on top of biscuit halves and serve.