- Preheat oven to 275 degrees. Pat short ribs dry and salt and pepper on all sides. Heat skillet over the stove on high heat. Add a small amount of oil to the pan and sear short ribs on all sides until you have an even golden brown sear on all sides. Place the short ribs off to the side.
- Dispose of the oils from the pan, but leave the brown bits at the bottom. Add the carrots, onion, and celery to the pan and cook over medium-low heat until fragrant and the onions become translucent. Add the tomato paste to the pan and cook for approximately 5 minutes, stirring regularly, making sure to scrape the brown bits at the bottom of the pan, cook until the tomato paste begins to caramelize.
- Add the wine to the pan and cook over medium-low heat for approximately 3 minutes, or until the alcohol smell begins to fade. Add the beef broth, garlic and all spices. Bring liquid to a simmer and add the short ribs into the pan, making sure they are fully submerged in the liquid (if not, you can add additional beef stock).
- Cover the pan and place in the oven for approximately 3.5-4 hours or until meat is fully tender. Top over mashed potatoes and be sure to cover with the delicious jus! Enjoy!
From 1855 Creator Sarah Faherty