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YIELD

6-8 servings

TYPE

Dinner

TIME

4 hours 20 minutes

LEVEL

Intermediate

Here's What You'll Need

1

beef short ribs, canola oil, sweet onion, carrots, garlic, tomatoes, tomato paste, red wine, beef stock, soy sauce, thyme, bay leaves, rosemary

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Season Ribs

2

Preheat oven to 350 F. Heat a large dutch oven over high heat for 5 minutes. Meanwhile, season beef ribs on all sides with salt and pepper. 

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Sear Ribs

3

Sear on all sides until golden brown. Transfer to a plate, then reduce heat to medium-high.  Add onion, carrots, and garlic, then cook until translucent.

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Make Tomato Sauce

4

Add whole tomatoes and tomato paste, then stir until dissolved into sauce. Pour in red wine, beef or chicken stock, and soy sauce, then bring to a boil.

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Cook Beef

5

Add beef back to pot. Tie thyme and rosemary with twine, then place in the pot with the bay leaves. Cover and cook until tender and falling off the bone.

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Shred and Serve

6

Use tongs to remove beef ribs. Cool and then using your hands or two forks, shred the beef. Discard vegetables and herbs. Return beef to the braising liquid.

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