ingrediants
3 tsp kosher salt
1 tsp ground pepper
3 tsp flour
3 boneless short ribs (1/2lbs)
3 tbs vegetable oil
4 cups thinly sliced onions
1 sm can tomato paste
6 garlic coves chopped
1 bay leaf
2 tbs worstershire sauce
2 tbs honey
2 cups red wine (cotes du rhone or zinfandel)
1 cup beef broth
4 carrots cut into 2 inch pieces
6 sprig fresh thyme
directions
Pre-heat oven to 300 degrees
Salt, pepper and flour the beef. Heat oil in Dutch oven until smoking, turn heat down slightly and add the beef sautéing until well browned on both sides and set aside.
Reduce the heat to medium low, add onions and sauté until softened. Stir in tomato paste cooking for about 2 minutes, add garlic cooking for about 1 minute. Turn heat to medium high , add wine and simmer until reduced by half scarpping the sides and bottom. Add beef, broth, carrots, thyme, honey, worstershire sauce, bay leaf and bring to a simmer. Transfer to oven and cook 2 to 21/2 hours turning the meat twice during cooking until fork tender. Transfer meat and carrots to a servng platter. Strain the cooking liquids and fat and return to Dutch oven and cook until reduced by 1/3. Salt and pepper to taste and pour sauce over meat.
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BRAISED BONELESS BEEF SHORT RIBS
Serves 6-8
