2-4cupsbroth or stock of your choice- enough to barely submerge your short ribs
4stemsfresh thyme
Instructions
Liberally season the short ribs with salt and pepper on all sides. Allow them to rest and come to room temperature – the resting time should take about 30 minutes.
6 beef short ribs, Salt and pepper to taste
Preheat oven to 400 degrees.
On the stovetop, preheat a heavy-bottomed saucepan or roasting pan to medium-high heat.
Add olive oil to the pan.
2 Tbsp olive oil
Using tongs, sear all 4 sides of the short ribs until browned, about 2-3 minutes per side. Once seared, set aside on plate or baking sheet.
In the same cooking pan you just used to sear the short ribs, add the onion, carrots, celery, and garlic. Cook for 4-5 minutes.
1 large yellow onion, 2 medium carrots, 4 stalks celery, 4 cloves garlic
Add vinegar, tomato paste and dijon mustard and stir well. Cook 2-3 minutes or until the tomato paste starts to brown.
Deglaze the pan with red wine (pour the wine into the vegetable/tomato mixture) and cook for 2-3 minutes.
4 oz. red wine
Add the diced tomatoes and the broth; cook for additional 2-3 minutes. Add short ribs to the pan. Add the fresh thyme sprigs.
4 roma tomatoes, 4 stems fresh thyme, 2-4 cups broth or stock of your choice
Cover with foil or lid and place in oven for at least 4 hours, until the meat is tender and falling off the bone.
CAREFULLY remove everything from the oven. Use mitts to remove the tin foil/covering from the pan. Taste and adjust seasoning as desired.
Enjoy!
Spa Index Kitchen Notes
Braised short ribs are offered at Skyterra during special occasions. This meal highlights comfort-based food. Given the richness of the short ribs, these pair well with mashed cauliflower or over a parsnip and potato puree. Gluten-free, nut free, dairy free.Serving Size: 1 short rib + 2 oz. of sauce and vegetables. (Make extra to allow for leftovers or to offer larger servings.)
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