@ali20820tob: Recipe Name Slow-Braised Garlic Herb Beef Short Ribs Ingredients 1. Bone-In Beef Short Ribs – 4 lbs 2. Carrots – 3 large, cut into chunks 3. Yellow Onion – 2 medium, roughly chopped 4. Celery – 3 stalks, chopped 5. Garlic – 8 cloves, minced 6. Beef Broth – 3 cups 7. Red Wine – 1 cup 8. Tomato Paste – 3 tbsp 9. Worcestershire Sauce – 2 tbsp 10. Soy Sauce – 1 tbsp 11. All-Purpose Flour – 2 tbsp 12. Olive Oil – 3 tbsp 13. Unsalted Butter – 3 tbsp 14. Fresh Rosemary – 3 sprigs 15. Fresh Thyme – 4 sprigs 16. Bay Leaves – 2 17. Smoked Paprika – 1 tsp 18. Garlic Powder – 1 tsp 19. Salt – 1 1/2 tsp 20. Black Pepper – 1 tsp 21. Brown Sugar – 1 tbsp 22. Fresh Parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 325°F (165°C). Pat the beef short ribs completely dry using paper towels. 2. Season the beef generously with salt, black pepper, smoked paprika, and garlic powder, coating all sides evenly. 3. Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Sear the short ribs in batches for 3–4 minutes per side until deeply browned. 4. Remove the browned ribs and set aside. Add butter to the same pot, followed by the chopped onions, carrots, and celery. 5. Cook the vegetables for 5–7 minutes until slightly softened and beginning to caramelize. Add minced garlic and cook for another minute. 6. Stir in tomato paste and brown sugar. Cook for 2 minutes to develop a rich, deep flavor. 7. Sprinkle in the flour and stir well, allowing it to cook for approximately one minute. 8. Slowly pour in the red wine, scraping the bottom of the pot to release all the flavorful browned bits. Let it simmer for 3–4 minutes. 9. Add beef broth, Worcestershire sauce, and soy sauce. Stir until the braising liquid is smooth and well combined. 10. Return the beef short ribs to the pot, arranging them bone-side up when possible. Add rosemary, thyme, and bay leaves. 11. Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for approximately 3–3 1/2 hours until the beef becomes fork-tender and nearly falls off the bones. 12. Carefully remove the pot from the oven. Transfer the tender short ribs to a serving dish and keep warm. 13. Remove the herb stems and bay leaves. Simmer the remaining cooking liquid on the stovetop for 5–10 minutes until it thickens into a rich, glossy gravy. 14. Spoon the thick gravy, carrots, onions, and celery generously over the beef ribs. Garnish with freshly chopped parsley. 15. Serve hot with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up every drop of the delicious gravy. Follow for more delicious slow-cooked meals and homemade comfort food!

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Monday 02 November 2026 00:09:40 GMT