Scott’s Short Ribs
Servings 6
Equipment
- Dutch oven
- Kitchen twine
Ingredients
- 6 Beef short ribs Trimmed of fat
- Kosher salt
- Freshly ground black pepper
- ¼ cup Good olive oil
- 1½ cups Chopped onion aprroximately 2 onions
- 4 cups Llarge-diced celery 6 large stalks
- 2 Ccarrots peeled and large-diced
- 1 Small fennel fronds, stems and core removed, large-diced
- 1 Leek cleaned and large-diced, white part only
- 3 cloves Garlic finely chopped
- 1 750-ml Bottle burgundy or other dry red wine
- Fresh rosemary sprigs
- Fresh Thyme sprigs
- 6 cups Beef stock
- 1 Tbsp Brown sugar
Instructions
- Preheat oven to 400°. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300°.
- Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie rosemary and thyme together with kitchen twine and add to the pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.