So I made short ribs for dinner, and I used my usual recipe:
Brown the short ribs, 1 minute per side on high heat. Put the meat aside.
Lower the flame to medium, and sautee a diced onion and 4-5 ribs of diced celery, until soft and fragrant.
Add 2 tbsp tomato paste, 1 tbsp Worchestershire sauce, 1 tbsp of dried thyme, 1 tsp of dried rosemary, 2 bay leaves, and 2 cups red wine. Reduce by half.
Add ribs back in, add beef broth until liquid almost reaches top of meat. Bring to a boil, then put in the oven at 325.
Cook for 2.5-3 hours, flipping at mid point.
Remove from oven, remove ribs from sauce. Strain sauce, throw out half of vegetable matter. Mix remaining vegetable matter with sauce, puree in blender.
Put sauce on stove, heat it to a simmer. Add sliced ribs.
Serve over mashed potatoes.
Something was missing. I'm just wondering if any of the foodies here have any tweaks to my recipe.
Brown the short ribs, 1 minute per side on high heat. Put the meat aside.
Lower the flame to medium, and sautee a diced onion and 4-5 ribs of diced celery, until soft and fragrant.
Add 2 tbsp tomato paste, 1 tbsp Worchestershire sauce, 1 tbsp of dried thyme, 1 tsp of dried rosemary, 2 bay leaves, and 2 cups red wine. Reduce by half.
Add ribs back in, add beef broth until liquid almost reaches top of meat. Bring to a boil, then put in the oven at 325.
Cook for 2.5-3 hours, flipping at mid point.
Remove from oven, remove ribs from sauce. Strain sauce, throw out half of vegetable matter. Mix remaining vegetable matter with sauce, puree in blender.
Put sauce on stove, heat it to a simmer. Add sliced ribs.
Serve over mashed potatoes.
Something was missing. I'm just wondering if any of the foodies here have any tweaks to my recipe.