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Cooking 101
These braised beef short ribs come together in a one-pot cast iron and are cooked low and slow. Take 15 minutes of active cooking time and then set it and forget it!
Chef Tip: Make sure your pan is nice and hot before searing the short ribs. When flipping, if they stick to the pan, let them keep searing a bit longer.
8 center-cut bone-in short ribs
Vegetable oil
Salt and pepper
5 large carrots, peeled and chopped
1 yellow onion, chopped
4 stalks celery, chopped
3 cloves garlic, minced
½ bottle red wine
1, 32-oz can whole tomatoes
4 cups beef broth
4 sprigs thyme (or ½ pouch Haven’s Kitchen Herby Chimichurri)
Chopped parsley, for serving
Preheat the oven to 350°F. Generously season short ribs with salt and pepper. Heat oil in a large Dutch oven. Sear short ribs until browned on all sides (you may have to do this in batches to avoid crowding the pan). Remove short ribs to a plate.
Add carrots, celery, and onions to the pan and sauté until onions are translucent and vegetables are soft, about 10 minutes. Add garlic and sauté for an additional 2 minutes. Add wine, scraping up any remaining browned bits from the bottom of the pan, and allow the mixture to come to a gentle simmer.
Add tomatoes, beef stock, and herbs and stir. Nestle short ribs back into the pan and cover the pan. Transfer Dutch oven to the oven for 2 hours and 30 minutes. Garnish short ribs with chopped parsley.
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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