Today we have a delectable recipe of short ribs by Paula Deen that will tickle your taste buds and make you crave for more. These juicy and succulent ribs are perfect for a weekend brunch or a dinner party. So let’s put on our cooking hats and get started. Firstly, let’s take a look at the ingredients that you will need: - 6 beef short ribs - 2 tablespoons of vegetable oil - 1 onion (diced) - 2 carrots (diced) - 2 celery stalks (diced) - 4 garlic cloves (minced) - 4 cups of beef broth - 1 cup of red wine - 2 tablespoons of tomato paste - 2 sprigs of thyme - Salt and pepper To start, preheat the oven to 350°F. Heat the oil in a large Dutch oven over medium-high heat. Season the short ribs on all sides with salt and pepper, and brown them in the pot until they are crispy and brown. Transfer the ribs to a plate and set them aside. In the same Dutch oven, sauté the onions, carrots, and celery until they are softened. Add in the garlic and tomato paste and cook until fragrant. Pour in the wine and scrape off any brown bits from the pot. Add in the beef broth, thyme, and the ribs. Bring everything to a boil and then cover the pot. Transfer the pot to the preheated oven and cook for 2 1/2 hours or until the ribs are tender and the meat falls off the bone. Remove the pot from the oven and let it cool for a bit. It is now time to create the deliciousness on a plate. Start by placing the ribs on a platter, and spoon the vegetables and sauce over the top. Garnish with a sprinkle of chopped parsley if you wish. These short ribs go well with creamy mashed potatoes or some warm garlic bread. Now let's have a look at the pictures to make the recipe easier to follow.
Image 1
Ingredients:
- 6 beef short ribs
- 2 tablespoons of vegetable oil
- 1 onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 4 cups of beef broth
- 1 cup of red wine
- 2 tablespoons of tomato paste
- 2 sprigs of thyme
- Salt and pepper
Instructions:
- Preheat the oven to 350°F.
- Heat the oil in a large Dutch oven over medium-high heat.
- Season the short ribs on all sides with salt and pepper.
- Brown them in the pot until they are crispy and brown. Transfer the ribs to a plate and set them aside.
- In the same Dutch oven, sauté the onions, carrots, and celery until they are softened.
- Add in the garlic and tomato paste and cook until fragrant.
- Pour in the wine and scrape off any brown bits from the pot.
- Add in the beef broth, thyme, and the ribs. Bring everything to a boil and then cover the pot.
- Transfer the pot to the preheated oven and cook for 2 1/2 hours or until the ribs are tender and the meat falls off the bone.
- Remove the pot from the oven and let it cool for a bit.
- Place the ribs on a platter, and spoon the vegetables and sauce over the top.
- Garnish with a sprinkle of chopped parsley if you wish.
Image 2
We hope you enjoy this mouthwatering recipe for short ribs. Let us know how it turns out in the comments below!
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