BEEF SHORT RIBS

Beef Short Ribs image

Provided by Food Network

Categories main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 11

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3 to 4 pounds beef short ribs
1 medium onion, sliced
1 medium carrot, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, roughly chopped
1 (15-ounce) can tomato paste
1 bay leaf
1/2 teaspoon dried thyme
1 tablespoon oil
Salt and black pepper
Beef broth, enough to cover the ribs

Steps:

In a large Dutch oven heat the oil and brown the ribs on all sides. Add the carrots, celery, onion, and garlic. Continue to cook for about 2 to 3 minutes. Add the tomato paste and cook stirring slowly for 3 more minutes. Optional: you can dust the short ribs at this time with flour to help thicken the sauce. Add the rest of the ingredients and cover. Cook for about 2 hours on low heat (simmer) or until the meat begins to pull from the bone. When done remove from the pan and strain the liquid. You can now thicken the sauce or leave as is and season with salt and pepper. Serve with truffle mashed potatoes and haricots verts.
Truffle mashed potatoes are standard mashed potatoes with chopped black truffles and a little truffle oil added to them.