Heavenly Braised Beef Short Ribs

I’m telling you ... this recipe made it onto a recipe card after one day.  It’s that good!  I’ll post the recipe first and my comments afterword.  I know I hate scrolling through blog posts to find the actual recipe!!

Heavenly Beef Braised Short Ribs

4lb bone in short ribs 

Salt/pepper 

3T avocado oil or olive oil

2 vidalia onions

1 bag of carrots

4T minced garlic

2T tomato paste

2c red wine (Shiraz is great!)

3c beef broth

2T thyme 

2T rosemary

Season the ribs liberally with salt and pepper on all sides. Heat 2 tablespoons of oil in your Dutch oven over medium high heat.  Sear the seasoned ribs on all sides and transfer to a plate.  Add onions and carrots and cook about 5-8 minutes until they start to become tender.  They will finish cooking in the oven.  Add the garlic and cook for 1 to 2 minutes. Add the tomato paste. Cook for another five minutes. Deglaze with red wine and add beef broth. Bring to a low boil and then add short ribs, rosemary, and thyme. Cover and bake for two hours in the oven at 350° and then an additional hour at 325°. Serve over mashed potatoes, polenta, rice or even cauliflower!

Ok ... so this dish.  It is SO yummy.  Personally, I’m not a fan of really fatty meat.  I don’t eat the fat so sometimes I feel like it’s a little wasteful.  But the fat in this dish gives it such great flavor!!  My husband does eat the fat so it’s not a total waste!  Be prepared though - this is not a quick dish, as it takes 3 hours to cook once it goes into the oven.