1 large onion, diced
2 carrots, diced
2 stalks celery, diced
2 garlic cloves, smashed
1 cup dry red wine
Salt, pepper, flour
2 lbs beef short ribs cut into 2-to 3-inch pieces
1 can (6oz) tomato paste + mixed with 1/2 cup water
1 tablespoon canola oil + 1 teaspoon
3 bay leaves
3 fresh thyme stems
1/2 cup Knorr Demi-Glace powder + 2 cups water
1 tablespoon butter to finish
If desired: cut up more of the mire poix to add in 30 minutes before finishing cooking for more vibrant vegetables
Tools needed: 1 dutch oven, 1 chef knife
Start by preheating the oven to 300F.
Rub your short ribs down with flour, salt, and pepper.
Heat canola oil in your dutch oven over medium-high heat.
In batches, if necessary, sear your short ribs on all sides until well browned, before removing from the pan.
Add onion, carrot and celery with a little more oil, searing them to give them color for 1-2 minutes.
Stir in tomato paste, herbs, and red wine. Allow to boil and thicken briefly before stirring in the beef stock/demi-glace powder & water mixture. Add the short ribs back to the pan and close the lid.
Place the pot in the oven and cook for 3-5 hours, until the short ribs fall apart and come away from the bone easily. As it cooks, check to make sure there is still some liquid in the pot... adding more wine or beef stock as needed.
Once the meat is finished, remove ribs from the pot.
At this point you can strain your herbs and cooked veg from the liquid left over. Add your new vegetables and cook until softened, 20 minutes or so.
If you choose not to add new veggies, you can keep the liquid as is (removing thyme stems and bay leaves) and add your tablespoon of butter into the sauce to make it nice and velvety.
Serve with mashed potatoes or creamy polenta!
Note: The Knorr's Demi Glace powder isn't the cheapest, however if you keep it on hand you can have the *best* beef stew, pot roast, braised short ribs whenever you want with only using tablespoons of the powder and it'll last a long time!
Also, please forgive me for the lack of fancy photos on this... I took these photos for a training class on how to teach students 'braising'... Hopefully they help you too!
**this is my number one favorite thing to eat of all time**