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Short Rib Package Recipe

Name: OBO' Italian Table & Bars Short Rib Package Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: American
Ingredients: 4 lbs Beef short ribs; 2 cups Carrots, chopped; 1 large Onion, chopped; 2 stalks Celery, chopped; 4 cloves Garlic, minced; 2 cups Beef broth; 1 cup Red wine; 1 tbs Soy sauce; 1 tbs Worcestershire sauce; 2 tsp Salt; 1 tsp Black pepper; 1 tsp Thyme, dried; 2 leaves Bay leaves; 2 tbs Olive oil

Inspired by OBO' Italian Table & Bar

Time4h

Serves6

Braised Short Ribs

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Frequently paired with

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FARMER'S

Red wine, onion, smoked bacon and mushrooms

rich · smoky · earthy

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Ingredients

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Meat

4 lbs Beef short ribs

Vegetables

2 cups Carrots, chopped

1 large Onion, chopped

2 stalks Celery, chopped

4 cloves Garlic, minced

Liquids

2 cups Beef broth

1 cup Red wine

1 tbs Aged soy sauce

1 tbs Original Worcestershire Sauce

Herbs and Spices

2 tsp Celtic sea salt

1 tsp black pepper

1 tsp Thyme, dried

2 leaves Bay leaves

Others

2 tbs olive oil

Method

Preparation

Preheat the Oven

Preheat your oven to 300°F (150°C).

Season the Ribs

Pat the beef short ribs dry with paper towels. Season generously with salt and black pepper on all sides.

Chop the Vegetables

Chop the carrots, onion, celery, and mince the garlic as directed in the ingredients.

Browning the Ribs

Sear the Ribs

In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. When hot, add the short ribs and sear them on all sides until browned, about 3-4 minutes per side. Remove the ribs and set them aside.

Cooking

Sauté the Vegetables

In the same pot, add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add the minced garlic and sauté for another minute.

Deglaze the Pot

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 2-3 minutes.

Add the Broth and Seasonings

Add the beef broth, soy sauce, Worcestershire sauce, thyme, and bay leaves. Stir to combine.

Return the Ribs

Place the seared short ribs back into the pot, making sure they are submerged in the liquid.

Braise in the Oven

Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the ribs are tender and falling off the bone.

Serving

Serve the Ribs

Once done, remove the pot from the oven. Let the ribs rest for a few minutes before serving. Optionally, strain the sauce and serve it alongside the ribs.