This one tastes like a warm meal in the French countryside. Hearty flavors and root vegetables. And it's Tim approved.
Ingredients: 4 bone in short ribs (2 inch cut) - I get these from Whole Foods (thank you grocery delivery!) S+P 3 tbsp evoo 1 yellow onion chopped 3 carrots chopped (I like to get the mixed bag of purple + orange carrots) 2 stalks celery 3 tbsp flour 1 tbsp tomato paste 2 cups dry red wine (I used a leftover Chianti) handful of fresh thyme (or use 1 drop thyme vitality eo) 2 sprigs fresh rosemary (or use 1 drop rosemary vitality eo) 1 tsp oregano 2 bay leaves 5 cloves garlic, halved 4 cups beef stock
Directions: Preheat oven @ 350F
Season short ribs with S+P (I go heavy on the salt) Add evoo to large dutch oven, heat on medium-high Add short ribs and brown 5 mins/side in dutch oven Set aside on a plate
Add onions, carrots and celery to the dutch oven over medium-high heat until onions are brownish/gold Add flour + tomato paste to vegetables and stir to combine Stir in red wine Add short ribs back to dutch oven Simmer til red wine reduces a bit - about 20 mins Add thyme, oregano, rosemary, bay leaves, beef stock and garlic to dutch oven and bring to boil Turn off stove, transfer dutch oven to the oven Cook for about 3 hours @350F (til the rubs are tender)
Transfer short ribs to a plate, strain sauce over top + S+P to taste.