Braised Beef Short Ribs
In a big Dutch oven, melt a tablespoon of ghee over medium high heat.
After the ghee has melted, sear your short ribs on all sides, working in batches.
You want a super crusty crust on all sides, so give it time.
Remove the seared short ribs and set aside. Add in 3 chopped carrots, 2 onions, and 4 garlic cloves. Add in black pepper & Worcestershire sauce.
Nestle the ribs back into the veggies, add in rosemary & thyme, pour an entire bottle of red wine in, and then enough stock to almost cover.
Roast covered in a 350* oven for 1.5 hours. Or until the meat falls off the bone.
Remove the thyme and Rosemary sprigs, and dump in a slurry of flour + water. And a carton of sautéed mushrooms.
Shred your beef, and add back to the sauce. Simmer for 5 minutes.
Serve family style!
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