Description
A little bit of booze in this recipe goes a long way.
Ingredients
Scale
- 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
- Olive oil
- Kosher salt and freshly ground black pepper
- 2 cups chopped celery
- 2 cups chopped yellow onions
- 2 cups chopped carrots
- 5 garlic cloves minced
- 1 Bottle Cotes du Rhone
- 4 cups beef stock
- 1 cup canned crushed tomatoes
- 1 bottle stout beer
- 6 sprigs fresh thyme (tied)
- 1 tablespoon all purpose flour
- 1 tablespoon butter
Instructions
- Preheat the oven to 325 degrees F.
- Mix olive oil, 1 tablespoon salt, 1 tablespoon pepper, and short ribs together, coat evenly.
- Brown ribs in a dutch oven. Remove when browned on all sides.
- Add celery, onions, and carrots and cook over medium heat for 15 minutes.
- Add the garlic and cook for one minute.
- Add butter and flour to the mixture until combined with vegetables; medium heat (5 minutes).
- Add the wine; bring to a boil then lower to simmer over medium heat for 10 minutes, until the liquid is reduced.
- Add the stock, tomatoes, beer, and thyme; simmer on medium 5 minutes.
- Place the ribs in the pot; bring up to a boil, cover, and cook in the oven for 2.5 hours or until the meat is fork tender.
- Enjoy with grilled brioche rolls or artisanal bread, because you won’t want to waste a drop of that “oh hell yes” sauce.