Ingredients
3 ⅓ lb Roast beef
1 garlic clove
2 carrots
2 celery stick
1 yellow onion
1 red onion
1 tbsp tomato paste
2 tbsp pink Himalayan
1 tbsp black pepper
1 tbsp oil
1 cup beef broth
1 cup red wine
2 tbsp Cup flour
3 strings of tyme
3 rosemary stick
2 bay leaves
Directions
Step 1
Preheat oven to 350℉ degree's, season all sides of the short ribs with salt and pepper. Using a large Dutch oven pot, heat vegetable oil over medium high heat. Brown the short ribs on all sides. Remove and set aside.
Step 2
In the same pot add the chopped onions, diced carrots and minced garlic and tomato paste. Saute' until the vegetables are softened. Pour in the red wine and beef both in the pot. Return the browned short ribs to the Dutch oven.
Step 3
Ensuring the meat is submerged in the liquid, add rosemary, tyme and bayleaves. Cover the Dutch oven and transfer it to the oven. Braised it for 3 hours or until the short ribs are fork tender.
Step 4
Serve your short ribs over mashed potatoes and vegetable or your preferred side dish.
