Braised Short Ribs In Vegetable Ragout

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• 2 lbs beef short ribs
• 3 tablespoons olive oil
• 1 tablespoon salt
• 2 teaspoons pepper
• 1 teaspoon ground thyme
• 3 garlic cloves, roughly chopped
• 3 onions, chopped
• 3 carrots, chopped
• 1 bay leaf
• 1/2 cup wine
• 3/4 cup chicken broth

Recipe

• 1 pre-heat oven to 275 degrees.
• 2 in a large, oven-safe dutch oven or heavy bottomed pot, heat the olive oil on medium-high heat.
• 3 season short ribs generously with kosher salt, black pepper and ground thyme on all sides.
• 4 in the olive oil, sear the short ribs in batches. about 3 minutes on each side. transfer ribs to a plate and set aside.
• 5 lower heat to medium and add garlic and onions. saute for 4 minutes to soften.
• 6 add carrots and bay leaf and continue to saute for 3 minutes more. if using other vegetables, add them to the pan now and saute for as long is necessary.
• 7 add the wine to the pan and stir to combine ingredients. about 2 minutes.
• 8 add short ribs and drippings to the pan. bury the ribs deep into the vegetable mixture and add chicken broth. cover with a lid.
• 9 bring pot to a boil and place inside pre-heated oven for 2 hours.
• 10 serve with mashed potatoes or buttered egg noodles and enjoy!