Buckle up for this slowly👏🏻simmered👏🏻goodness👏🏻
I was worried such a fancy dish would require a lot of work, but I actually spent very little time actively cooking & preparing this meal! Ideal for hosting AND dinner inspiration.
1. Pull your short ribs from the refrigerator for about 30 mins before cooking to allow to come to room temperature. Salt both sides and add to a Dutch oven on medium high heat with some olive oil in the pan; sear all sides & set aside, leaving beef fat & crumbs in bottom of pan.
2. Add your garlic to the pan with the beef fat and sauté until fragrant, followed by your chopped onion, celery and carrots. Saute until vegetables begin to soften, about 5-10 mins.
3. Add your tomato paste and stir until fully combined with all vegetables and Cook for about 3 minutes; the paste will begin to thicken & carmelize to the bottom of the pan.
4. Add your red wine and scrape to ensure all paste is released from the pan. Reduce wine by about 1/2 by simmering on med-high heat. Add your beef stock and ribs to the pot. The broth should almost completely cover the ribs, add more stock or wine if needed.
5. Throw in your fresh herbs and bring to a boil. Cover Dutch oven and place in the oven at 275 F for about 4 hours.
6. Once done cooking, gently remove ribs (they will be so tender & easily can fall apart!) and set aside. Run liquid through a strainer, squeezing out all juices from the vegetables and herbs. Return liquid to pot and reduce by about half, adding your 3 tbsp of cold butter; whisk to combine.
7. Zest w lemon and garnish w fresh parsley. Serve over a bed of mashed potatoes.
