Short Ribs Barefoot Contessa Style

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 9 beef short ribs, trimmed of fat
• kosher salt & freshly ground black pepper
• 1/4 cup olive oil
• 1 1/2 cups chopped onions (2 onions)
• 1 cup large-diced celery
• 1 cup carrot, peeled and large-diced
• 3 garlic cloves, finely chopped
• 3 tablespoons tomato paste
• 0.5 (750 ml) bottle burgundy wine (such as cab) or 0.5 (750 ml) bottle dry red wine (such as cab)
• fresh rosemary sprig
• fresh thyme sprig
• 1 cup mushroom, halved
• 4 cups beef stock
• 1 tablespoon brown sugar

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 spray a sheet pan with pam, place the short ribs on it,sprinkle with salt and pepper and roast for 15 minutes. remove from the oven.
• 3 reduce the oven temperature to 300 degrees f.
• 4 meanwhile, heat the olive oil in a large dutch oven and add the onion, celery, carrots and cook over medium-low heat for 20 minutes, stirring occasionally.
• 5 add the garlic and cook for another 2 minutes.
• 6 add the 3 tablespoons of tomato paste. pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes.
• 7 add 1 tablespoon salt and 1 teaspoon pepper. tie the rosemary and thyme together with kitchen twine or put in cheesecloth, add to pot.
• 8 place the roasted ribs on top of the vegetables in the dutch oven and add the beef stock and brown sugar.
• 9 bring to a simmer over high heat.
• 10 cover the dutch oven and bake in oven for 2 hours or until the meat is very tender.
• 11 carefully remove the short ribs from the pot and set aside.
• 12 discard the herbs and skim the excess fat.
• 13 take the veggies out and reduce the beef stock on stove top, about 20 minutes.
• 14 put the ribs back into the pot and heat through.