A True Comfort Dish That Never Fails to Impress
Ingredients
- 4 pounds boneless short ribs (short ribs will be about half the weight when finished)
- 2 teaspoon salt for searing
- ½ teaspoon ground pepper for searing
- 2 tablespoons canola oil
- 1 large onion cut into 1-inch large chunks
- 2 carrots peeled and cut into large 1-inch chunks
- 2 ribs of celery cut into 1-inch large chunks
- 6 cloves garlic smashed
- ½ cup dry red wine
- 2 cups beef demi-glace
- 4 cups beef stock (might need more or less depending on what vessel you are braising with, need to cover short ribs a little more than half way with liquid)
- 3 sprigs thyme
- 1 sprig rosemary
- 4 sprigs parsley
- 1 teaspoon kosher salt
- 1 ½ tablespoons whole black peppercorns
- 2 bay leaves
Directions
1. Prepare the Short Ribs
Remove the short ribs from the package and pat them dry with a paper towel. Season the short ribs generously with salt and pepper. Set aside.
2. Heat the Pan
Place a 15 x 15-inch cast iron pan on medium-high heat. Wait until small wisps of smoke appear from the pan.
3. Sear the Short Ribs
Add canola oil to the heated pan. Place the short ribs in the pan and sear each side until they turn a dark golden brown.
4. Deglaze the Pan
Turn off the heat. Add red wine to the pan and use a wooden spoon to scrape the browned bits from the bottom.
5. Add Remaining Ingredients and Cover
Add cut vegetables, herbs, demi-glace, beef stock, bay leaves, black peppercorns, and salt to the pan. Cover the pan tightly with parchment paper and foil.
6. Cook in the Oven
Place the pan in a preheated oven at 325°F (163°C). Cook for 2 hours, then check for doneness. The short ribs should almost shred easily. If needed, continue cooking for an additional 1 hour until the ribs reach the desired tenderness.
