Make Father's Day extra special with these easy to prepare mouth-watering short ribs that will be sure to make you the favourite child!
Ingredients:
- 8 to 10 beef short ribs
- Kosher salt
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 medium sweet onion, cut into 1-inch pieces
- 1 large carrot, cut into 1-inch pieces
- 1 celery rib, cut into 1/2-inch pieces
- 1 cup dry red wine
- 2 bay leaves
- 1 thyme sprig
- 3 cups beef stock or low-sodium broth
Instructions:
Preheat the oven to 325°. Season the short ribs with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add half of the short ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes; transfer to a plate. Repeat with the remaining short ribs.
Add the onion, carrot and celery to the casserole and cook over moderate heat, stirring occasionally, until just starting to soften, about 4 minutes. Add the wine, bay leaves and thyme and simmer until the wine is reduced by half, about 3 minutes. Add the stock and bring just to a boil. Return the ribs to the casserole, cover and braise in the oven for about 3 hours, until the ribs are very tender.
Serve with Ribeye’s coleslaw and potato salad both made fresh in house.
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