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With a braised beef, you never have to ask whether it’s rare or well done, because every piece will be done well. This cooking method creates soft, delicious, fall-off-the-bone goodness every single time. This makes it suitable for every preference and every gathering.
3 to 4 pounds short ribs, bone-in
avocado oil or avocado oil spray
2 large carrots, diced (1 and 1/2 cups)
4 stalks celery, sliced (1 cup)
1 large onion, diced
2 tablespoons Tuscanini Olive Oil
1 tablespoon Tuscanini Tomato Paste
1 bottle Tuscanini Red Cooking Wine
1 and 1/2 pounds baby potatoes, halved
4 tablespoons beef soup mix
3 cups water
5 quart or larger Dutch oven
Heat oven to 350 degrees Fahrenheit.
Place Dutch oven on the stove top with a high flame, spray avocado oil in pot.
Sear the short ribs on each side then set them aside.
Add olive oil to the Dutch oven, and sauté the carrots, onion, and celery. Once vegetables are sautéed, add tomato paste, stir and let it cook for about two minutes.
Add the wine and shut the flame.
Add the ribs and any juice that came out while sitting.
Add the potatoes, soup mix, and water. Stir it all together and cover the Dutch oven.
Place the Dutch oven in the oven (with a pan underneath in case some juice spills) for two hours.
Bonus step: refrigerate overnight, discard excess congealed oils, and peel the tough fat off the ribs.
Sponsored by Tuscanini Photograph by Chay Berger
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