Braised Short Ribs
Comfort food is nothing without a Braised Short Ribs recipe in your back pocket. These are a labor of love but the payoff is phenomenal!
Lodge Dutch Oven
- 4 Beef Shanks
- 2 Tbsp Vegetable Oil
- 1 Cup Onion Chopped
- 1 Cup Celery Chopped
- 1 Cup Carrot Chopped
- 3 Tbsp Flour
- 2 Tbsp Tomato Paste
- 750 Ml Red Wine Dry
- 1 Tbsp Parsley
- 1 Tbsp Thyme
- 1 Tbsp Oregano
- 1 Tbsp Rosemary
- 3 Bay Leaves
- 1 Head Garlic
- 4 Cups Beef Stock
Season beef shanks generously with salt and pepper. Brown in a dutch oven on medium-high heat on all sides. Remove from pot and set aside.
Add vegetable oil and onions, celery and carrot. Cook for several minutes until onion has turned translucent and celery and carrot have softened.
Stir in flour and tomato paste. Cook for several minutes or until flour is no longer raw.
Add red wine and bring to a boil.
Return beef shanks to dutch oven and lower heat to a simmer. Cook uncovered for 20 minutes or until liquid has reduced by half and alcohol has cooked off.
Add in seasonings and beef stock.
Cook covered for 2-3 hours in the oven at 350 degrees. Serve when tender and meat is coming off the bone. Enjoy!
Calories: 305kcalCarbohydrates: 16gProtein: 19gFat: 7gSaturated Fat: 4gCholesterol: 26mgSodium: 437mgPotassium: 959mgFiber: 2gSugar: 4gVitamin A: 3860IUVitamin C: 9.4mgCalcium: 92mgIron: 3.9mg