Recipes - Apsey Farms

Beef Fork-Tender Short Ribs Recipe

Ingredients:

* 3 lbs beef short ribs
* 1 cup all-purpose flour
* Salt and pepper, to taste
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 3 cloves garlic, minced
* 1 cup red wine (such as Cabernet Sauvignon or Merlot)
* 2 cups beef broth
* 1 tablespoon tomato paste
* 2 sprigs fresh thyme
* 1 bay leaf
* Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 350°F (180°C).
2. Season the short ribs with salt and pepper. Coat them evenly in flour, shaking off any excess.
3. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove from the pot and set aside.
4. Add onion, carrots, and celery to the pot, cooking until softened, about 5 minutes. Add garlic and cook for another minute.
5. Deglaze the pot with red wine, scraping up any brown bits from the bottom of the pot. Cook for 2-3 minutes.
6. Stir in beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer.
7. Add the seared short ribs back into the pot, ensuring they are fully submerged in the liquid. Cover and transfer to the preheated oven. Cook for 2-2.5 hours or until the meat is fork-tender.
8. Remove from the oven and let the short ribs rest for 10 minutes before removing from the sauce. Garnish with chopped fresh parsley and serve.

Enjoy your fork-tender short ribs with a side of mashed potatoes or your favorite vegetable dish.