There is nothing better than delicious comfort food on a chilly or cold day. Braised short ribs are one of my favorite meals, and I wanted to share my recipe. Enjoy!
- 5 lbs short ribs
- 1 lbs button mushrooms, cleaned and halved
- 5 stalks of celery, sliced
- 1 lbs carrots, sliced
- 14 oz frozen pearl onions
- 3 tbs butter
- 1 tbs olive oil
- 1/2 tbs salt (plus more for sprinkling)
- 1 tsp black pepper (plus more for sprinkling)
- 1/2 c. cognac or brandy
- 1/4 c. flour
- 6 oz can tomato paste
- 5 cloves of garlic, minced
- 750 mL Cabernet Sauvignon (one whole bottle)
- 2 c. beef broth
- 1 bay leaf
- 8 sprigs parsley
- 1 sprig rosemary
- 4 sprigs thyme
Preheat the oven to 350°.
Lay the short ribs on a cutting board and pat dry. Liberally sprinkle salt and pepper on the short ribs and set aside.
Melt the butter and olive oil together in a large dutch oven. Once very hot, place the short ribs in the fat and brown on all sides for about 30-45 seconds. Remove the short ribs and set aside.
Add the celery, carrots, mushrooms, and pearl onions to the pot and allow them to cook in the fat. Add the salt and pepper. Once tender, add the cognac. Using a long lighter or match, flambé the vegetables. Once the flame dies out, add the flour and mix into the vegetables, coating them. Once coated, add the tomato paste and combine. Add the minced garlic and cook for about 5 minutes.
After 5 minutes, add the 750 mL of wine, beef broth, bay leaf, parsley, rosemary, and thyme. Bring to a simmer and add the short ribs back into the pot. Bring the pot to a boil.
Once boiling, place in the oven and cook for 2 hours.
Serve over creamy mashed potatoes and enjoy!