Hello!
Dustin has been craving this dish at least once a week. He whipped this up one Sunday, and the rest is history. It’s so rich and savory, and insanely hearty!
We’ve been tweaking the recipe here and there, and I think this is the best version we’ve made yet. The beef short ribs taste fantastic over some rigatoni or rice, depending on your preference. And if you’re doing Keto, you can put them over zucchini noodles.
The longer they bake in the oven the more tender the short ribs will be. Just make sure to check the juice level. you want the short ribs submerged. Also, if you prefer a particular type of short rib (either bone-in or boneless), you can tailor this recipe to accommodate for that as well.
I hope you enjoy!
Ingredients:
- 1-6 oz can of tomato paste
- 1.50 lb bone-in short ribs
- 1.50 lb boneless short ribs
- 2 bay leaves
- 2 1/2 cups of dry red wine
- crushed red pepper, to taste
- 6 carrots, rinsed and chopped (Halve the thicker parts and then chop.)
- 5 stalks of celery, rinsed and chopped
- 2 Tbsp of Better than Bullion Beef Base
- 1 medium sweet onion, diced
- 1 tsp of paprika, heaping
- 1 bulb of garlic, roughly chopped
- 2 Tbsp All Purpose Four
- 1/2 cup of parsley, rinsed and chopped
- thyme, 5 sprigs
- salt, to taste
- pepper, to taste
- extra virgin olive oil
Directions:
- Preheat oven to 350 and set dutch oven on the stovetop.
- Prepare the onions, garlic, carrots, and celery.
- Place the short ribs in a bowl and season with salt and pepper on each side.
- Coat ribs with flour (about 2 Tbsp).
- Coat the dutch oven with olive oil and heat on medium/low, then add the short ribs to the pot.
- Brown the short ribs on all rides on all sides.
- Remove the ribs once browned and place on a separate dish. Set aside.
- Coat the dutch oven with extra virgin olive oil and add the celery, carrots, and onion. Sauté until they soften.
- Add garlic.
- Add 1 heaping tsp of paprika.
- Add 2 bay leaves.
- Add crushed red pepper, to taste.
- Stir to combine.
- Add 2 1/2 cups of dry red wine.
- Add tomato paste, and mix thoroughly.
- Add the Bullion, and stir.
- Add 2 1/2 cups of water.
- Add the short ribs back to the pot.
- Add 5 sprigs of thyme.
- Add 1/2 cup of parsley.
- Don’t stir. Cover and place in the oven for 3 hours.
- Check from time to time in case too much liquid evaporated. If this happens, add a dash of water and a dash of wine to keep the juice a good consistency.
See photos below for examples:
- Preheat oven to 350 and set dutch oven on the stovetop.
- Prepare the onions, garlic, carrots, and celery.
- Place the short ribs in a bowl and season with salt and pepper on each side.
- Coat ribs with flour (about 2 Tbsp).
- Coat the dutch oven with olive oil and heat on medium/low, then add the short ribs to the pot.
- Brown the short ribs on all rides on all sides.
- Remove the ribs once browned and place on a separate dish. Set aside.
- Coat the dutch oven with extra virgin olive oil and add the celery, carrots, and onion. Sauté until they soften.
- Add garlic.
- Add 1 heaping tsp of paprika.
- Add 2 bay leaves.
- Add crushed red pepper, to taste.
- Stir to combine.
- Add 2 1/2 cups of dry red wine.
- Add tomato paste and thoroughly mix.
- Add the Bullion, and stir.
- Add 2 1/2 cups of water.
- Add the short ribs back to the pot.
- Add 5 sprigs of thyme.
- Add 1/2 cup of parsley.
- Don’t stir. Cover and place in the oven for 3 hours.
- Check from time to time in case too much liquid evaporated. If this happens, add a dash of water and a dash of wine to keep the juice a good consistency.
Enjoy!
