Short ribs. Delicious, fall off the bone short ribs. That is what I made yesterday.
3 pounds boneless beef short ribs
Coconut oil for searing
2 medium yellow onions, diced
4 carrots, chopped ½ inch pieces
3 stalks celery, chopped
salt and pepper to taste
1 large sprig fresh rosemary
1 large bunch of basil (I had purple basil in my garden so used that)
1 bottle red wine, minus one glass 🙂
4 cups beef broth
Preheat the oven to 350 degrees.
Dump the onions, celery and carrots in the pan, scraping up any pan drippings from the beef. Saute until onions are translucent and beginning to brown. Add the garlic powder and cook for an additional minute or so.
Now comes the fun part. Add the wine, but pour yourself a glass first. I used the Homestead Red we bottled earlier this week. YUM. Then add the stock.
Finally, tie the rosemary sprigs, basil, parsley and thyme together with kitchen twine and add to the pot topping off with the pepper and salt. Bring to a boil. Simmer for a few minutes and then place the short ribs back in the pot, submerging them in that aromatic stew.
Cover the pot and place in the oven. Let braise for two and a half hours.