Braised Beef Short Ribs with Vegetables

Braised Beef Short Ribs with Vegetables

Ingredients:

3 lbs (1.4 kg) bone-in beef short ribs

2 tbsp olive oil

1 large onion, sliced

3 garlic cloves, minced

4 medium carrots, cut into chunks

1 lb (450g) baby potatoes

2 cups beef broth

1 cup red wine (optional, replace with beef broth if preferred)

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 tsp dried thyme

2 bay leaves

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Instructions:

Prepare the Short Ribs:

Season the short ribs generously with salt and pepper.

Sear the Short Ribs:

Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned. Remove and set aside.

Cook the Aromatics:

In the same pot, sauté the onion until softened. Add garlic and cook for 1 minute.

Deglaze the Pot:

Stir in the tomato paste and Worcestershire sauce. Pour in the red wine, scraping up browned bits from the bottom of the pot. Simmer for 3-5 minutes.

Braise the Ribs:

Return the short ribs to the pot. Add beef broth, thyme, and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook on low heat for 2 hours.

Add Vegetables:

Add the carrots and potatoes to the pot. Continue cooking for 30-40 minutes, or until the vegetables are tender and the beef is falling off the bone.

Finish and Serve:

Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.

Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.

Enjoy this rich and flavorful braised beef dish! Perfect for a hearty and comforting meal.