This short rib recipe tastes like a warm hug. Use this recipe for meal prep or better yet, show your friends and family you care with this amazing meal they will love.
SERVING SIZE: 4
THE RECIPE:
Preheat the oven to 325°F.
First, let’s prep any veggies that need to be cut. Thickly slice 1 onion, dice 3-4 cups baby potatoes, and peel and dice 4 medium sized carrots.
Next, place 1 cup of flour in a bowl. Using tongs, lightly coat each side of each short rib in the flour. Add salt and pepper onto each short rib.
Add 1 tbsp olive oil or avocado oil to a large oven-safe pot. Put it over the stove on medium-high heat and sear the ribs on each side for one minute. Then, take your ribs off the pot.
Lower the heat to medium and toss your onions, baby potatoes, and medium sized carrots into the pot.
Then add 2 tbsp tomato paste and stir for around 1-2 minutes.
Next, add in 2 cups red wine (cabernet works best), 2 cups beef broth, and 6-8 garlic cloves.
Add your short ribs back into the pot followed by 3-4 sprigs rosemary, 2 bay leaves, 1 tbsp dried parsley, 1 tsp salt, and 1 tsp pepper. To make it EXTRA delish, toss in a few tablespoons of butter;) Give it a quick stir.
Place the pot in the oven and roast for 3 hours.
When you’re ready to serve your short rib, set some of the sauce aside and put it into a pan. Add 1-2 tbsp butter and simmer on low-medium heat for about 3 minutes.
When it’s time for dinner to be served, pour some of that sauce over your short rib for extra flavor. Then dig in and enjoy.
Short Rib
Ingredients
- 1 onion thickly sliced
- 2 lbs short rib I used 4 short ribs
- 1 cup flour
- 1 tbsp olive oil alt. avocado oil
- 1 tsp salt
- 1 tsp pepper
- 3-4 cups baby potatoes diced
- 4 medium sized carrots peeled and diced
- 2 tbsp tomato paste
- 2 cups red wine cabernet works best
- 2 cups beef broth
- 6-8 garlic cloves
- 3-4 sprigs rosemary
- 2 bay leaves
- 1 tbsp dried parsley
- 1-2 tbsp butter
Instructions
- Preheat the oven to 325°F.
- First, let’s prep any veggies that need to be cut. Thickly slice 1 onion, dice 3-4 cups baby potatoes, and peel and dice 4 medium sized carrots.
- Next, place 1 cup of flour in a bowl. Using tongs, lightly coat each side of each short rib in the flour. Add 1 tsp of salt and 1 tsp of pepper onto each short rib.
- Add 1 tbsp olive oil or avocado oil to a large oven-safe pot. Put it over the stove on medium-high heat and sear the ribs on each side for one minute. Then, take your ribs off the pot.
- Lower the heat to medium and toss your onions, baby potatoes, and medium sized carrots into the pot.
- Then add 2 tbsp tomato paste and stir for around 1-2 minutes.
- Next, add in 2 cups red wine (cabernet works best), 2 cups beef broth, and 6-8 garlic cloves.
- Add your short ribs back into the pot followed by 3-4 sprigs rosemary, 2 bay leaves, 1 tbsp dried parsley, 1 tsp salt, and 1 tsp pepper. To make it EXTRA delish, toss in a few tablespoons of butter;) Give it a quick stir.
- Place the pot in the oven and roast for 3 hours.
- When you’re ready to serve your short rib, set some of the sauce aside and put it into a pan. Add 1-2 tbsp butter and simmer on low-medium heat for about 3 minutes.
- When it’s time for dinner to be served, pour some of that sauce over your short rib for extra flavor. Then dig in and enjoy.
