Oven-roasted short ribs with carrots, onion and celery from Cumbrae's butcher shop.
2-3 lb. beef short ribs
1 medium carrot (diced)
1 medium onion (diced)
2 stalks celery (diced)
2-3 cloves garlic
3/4 cup red wine
3 cups beef stock
2 sprigs thyme
1 sprig rosemary
2 bay leaves
Salt and pepper to taste
Step 1: Preheat oven 325°F.
Step 2: Season and brown short ribs in braising pan over medium-high heat. Remove ribs from pan and set aside.
Step 3: In the same pan, add carrots, onion, celery and garlic and brown.
Step 4: Add red wine to deglaze pan and reduce to 1/4.
Step 5: Add half of the beef stock, herbs and bay leaves and bring to a simmer.
Step 6: Place beef back into pan. Make sure that stock covers halfway up the sides of short ribs. Continue simmering, and if liquid is low, add additional stock.
Step 7: Cover the pan and place into oven. Allow to cook for 2-1/2 hours or until tender. Remove meat from pan.
Step 8: For the sauce, strain pan juices and if needed, reduce liquid to desired consistency. Add salt and pepper to taste and serve.