Comfort food at it’s best! Enjoy these simple steps with simple ingredients ….
6 beef short ribs, trimmed of fat
¼ cup olive oil
1 cup, fennel, large diced (no fronds, stems and core removed)
1 cup, leek, large diced (white part only)
2 cups, yellow onion, cut into large pieces
2 cups, carrots, cut into large pieces
4 cups, celery, cut into large pieces
3 tablespoons, garlic, finely chopped
1 bottle Cabernet Sauvignon or red wine
2 sprigs rosemary
5 sprigs thyme
5 cups beef stock, low sodium
1 tablespoon, brown sugar
¼ cup Italian parsley, chopped
Preheat over to 400 degrees. Generously salt and pepper short ribs on all sides and roast for 15 minutes. Reduce oven temperature to 300 degrees.
Heat olive oil in a large pot and add fennel, leek, onion, carrots, and celery over medium to low heat for 15 minutes – stir a few times. Add the garlic and cook for another 4 minutes.
Add wine to vegetables, bring to a boil, and cook on high heat until reduced by half.
Tie thyme and rosemary together with kitchen twine and add to pot.
If you are like me, you are going to love the smell of thyme so much that you are going to want more! That’s why Grab Green has an entire line of Thyme with Fig Leaf products.
Add beef stock, brown sugar, 1 tablespoon of sat and 1 ½ teaspoons of pepper. Place roasted short ribs on top of vegetables.
After all ingredients are in pot, cover and place in oven for 2 hours or until meat is tender.
While short ribs are braising, chop Italian parsley.
When meat is tender, place in serving container, sprinkle parsley and enjoy.
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