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*This recipe is also great for beef shin, or dressing up a traditional pot roast!
Beef short ribs (I usually cook 4 ribs at a time, for dinner for 2)
Fresh rosemary sprigs
Garlic (minced, measure with your heart)
2 Cups Beef Broth
1 Cup Red Wine (dry, not sweet)
1/2 Stick of Butter
1/2 Onion (chopped)
Salt & Pepper (to taste)
Dutch Oven (cast-iron is always nice, with tall sides)
Preheat the oven to 325 degrees (F).
Heat up the Dutch oven on the stove on low heat and butter the pan with a quarter to half a stick of butter.
Add the minced garlic and onion, let sauté in the butter for 2 minutes.
Dust the short ribs with the salt and pepper.
Add the beef short ribs (or pot roast, or beef shin) and brown on all sides for about 2 minutes a side.
Add rosemary to Dutch Oven (whole sprig) let simmer while beef browns
Pour beef broth and red wine over the top of the ribs.
Ensure the ribs are pointed with the meaty-side in the liquid, with the bones facing up and out, to braise the beef.
Once browned on all sides, cover with the Dutch oven lid, or tin foil if you don't have a lid, and place in the oven for 2 hours.
It is important to let the fat render out of this very rich cut of beef to provide the best flavor and eating experience.
Pour second cup of wine to enjoy while you let it cook... just a pro tip...
Goes beautifully on a bed of mashed potatoes, topped with the au jus from the Dutch oven. Serve with roasted vegetables and a cabernet or porter. Then cozy in with an episode of Yellowstone on a cold winter's night!
*Always be sure to check the cooking temp of your meat before consuming. Get a discount on a Thermopro meat thermometer on us (Bluetooth, stic k, or any model offered)!