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| Servings |
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Ingredients
Braising Liquid
- 1 Onion diced
- 2 Carrots diced
- 2 Tbsp Umami paste
- 6 Cloves Garlic minced
- 2 Cups Red wine
- 2 Cups Arizona Grass Raised bone broth
- 1 Bay Leaf
- 2 Sprigs Fresh Thyme
- 1 28 oz can Crushed San Marzano Tomatoes
- 1 Tbsp Ground Allspice
Ingredients
Braising Liquid
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Instructions
- Preheat oven to 300°F
- Using paper towels, pat the short ribs as dry as possible. Season liberally on all sides with salt and pepper.
- Heat the oil in a Dutch oven (or another deep, oven-safe pan) over medium-high heat. Sear the short ribs on all sides, until well browned, reducing the heat if the oil begins smoking. Set aside.
- Add the diced onions and carrots and saute until the onions are softened and starting to brown
- Add the umami paste and garlic, and stir constantly until the paste starts to brown and the garlic becomes aromatic.
- Add the red wine and scrape the bottom of the pan with a spatula to free up the flavorful fond that’s adhering there.
- Simmer until the wine reduces in volume by half, and then add the stock, bay leaf, thyme, tomatoes, and allspice. Add the short ribs, cover and bring to a simmer.
- Transfer the covered pan into the oven, and cook for 1 1/2 hours
- Uncover, and continue to cook, probably another hour, until the meat is fork tender.
- Using tongs and a spatula, transfer the meat to a bowl and cover with foil.
- Strain the cooking liquid through a strainer into a bowl and let stand until the fat begins to separate and rise to the top. Spoon off as much fat as possible, and return the remaining liquid to the stove-top, boiling it until it has reduced in volume to a saucy consistency
- Plate the short rib, spooning the pan sauce on top.
- Add seared meat back to pot with hot broth mixture
- Cover ribs and broth with foil or tight-fitting oven-safe lid, place in oven and cook until meat is tender, almost falling apart but not quite, approximately 2 to 3 hours
- Remove cooked short ribs from cooking liquid and set aside. Remove excess fat from cooking liquid and puree carefully in blender (thicker sauce) or strain in colander (thinner sauce)
- Pour finished cooking liquid over braised short ribs. Serve with your favorite recipe for Parmesan polenta or roasted garlic mashed potatoes.