Beef Short Ribs Recipe

Now that we enter the month of November, this is one of my favorite cozy meals to make that doesn't have too many ingredients and tastes amazing. For this meal you only need one pot/ pan and it has 3 "main ingredients"

Short Ribs 

3 Tablespoons olive oil

1 yellow onion, diced

3 carrots, chopped

8 whole beef short ribs, bone-in

¼ cup all purpose flour

1 cup dry red wine (Pinot Noir) 

2 ½ cups low-sodium beef broth

2 tablespoons tomato paste

2 springs fresh thyme 

2 springs fresh rosemary 

Instructions 

Start by preheating your oven to 350 degrees F

In a large Dutch oven or oven safe pot with a lid, head one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring occasionally. Remove veggies to plate

Season your ribs with salt and pepper and coat all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides about 45 seconds per side. Remove to plate

Add the wine to deglaze the pan. Scrap the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook for 2 minutes. 

Add your beef broth, salad and freshly ground pepper. Stir in tomato paste. Taste broth and add seasoning if needed. Add your ribs, veggies and whole springs of thyme and rosemary to the pot. 

Cover with a lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone. Remove the pan from the oven and allow rest for 20 minutes, with the lid on. Skim off any fat that has risen to the top of the liquid before serving. 

Layer on a bed of homemade mashed potatoes and enjoy!