Ingredients
- 6 beef short ribs
- 1 large shallot – diced
- 3 cloves garlic – roughly chopped
- 12 small carrots – peeled
- 2 cups beef broth
- 1/2 bottle of red wine
- 1 bunch thyme – bundled
- 1 Tbsp. olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt
Directions
Preheat oven to 350.
Heat olive oil in a Dutch oven. Sear all sides of the short ribs until they are well browned. You may have to do this in batches. Remove short ribs to rest on a plate while you prepare the rest of the dish.
Peel and trim carrots, dice the shallot, and mince the garlic. Add to the already hot oil and stir until fragrant. Add 2 cups of beef broth and 1/2 bottle of red wine. I like to use a cabernet sauvignon, but a merlot works as well. (TIP – Only cook with wine you would drink.) Add the short ribs and any juices that have collected back into the pot. Top with pepper and toss in the bundle of fresh thyme. Bring the contents to a boil, then cover and put in the oven at 350 for 2-2.5 hours.
Serving Suggestion
Buttery mashed potatoes and lemony asparagus.
***Serves 6***
Wine Pairing Suggestion
The rest of the bottle, plus another bottle, of Josh Cellars Cabernet Sauvignon.
With A Glass Of Wine 