These Braised Beef Short Ribs are so tender and flavorful! There’s nothing better than a rich and delicious beef dish that falls off the bone! Made in a Dutch oven, it is pure comfort food heaven!
-short ribs -salt & pepper -vegetable oil -celery -onion -shallots -carrots -flour -tomato paste -garlic paste
-garlic paste -ground mustard -crushed red pepper flakes -cabernet sauvignon -beef stock -thyme -oregano -rosemary -bay leaves
Add wine and deglaze the bottom of the pan and use a wooden spoon to deglaze the bottom and get off all the yummy brown bits. Add the ribs back in and simmer until the wine has reduced by half, about 20 minutes.
After reducing, add the beef stock and fresh herbs. Finally, cover and bake for 2 1/2 to 3 hours until the meat falls off the bone easily. Remove from the oven every half hour or so to spoon the liquid over the ribs.
Expert Tip: These are actually BETTER the next day! So if you’re making them for a special occasion, I highly recommend doing all the work the day before and simply reheat them!