★Ingredients
4 pounds bone-in beef short ribs
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 cup red wine
3 tablespoons Dijon mustard
1 cup beef broth
2 tablespoons tomato paste
3 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
2 bay leaves
The recipe is called “Million Dollar Chicken” and one bite and you’ll know why!
★Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Season the Ribs: Season the short ribs generously with salt and pepper.
- Sear the Ribs: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until they are browned, about 3-4 minutes per side. Remove the ribs and set them aside.
- Cook the Vegetables: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Deglaze the Pot: Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Add the Flavorings: Stir in the Dijon mustard, tomato paste, rosemary, and bay leaves. Return the short ribs to the pot, ensuring they are submerged in the liquid.
- Braise: Cover the pot with a lid and place it in the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are very tender and falling off the bone.
- Serve: Remove the short ribs from the oven and let them rest for a few minutes. Discard the rosemary sprigs and bay leaves. Serve the short ribs with the braising liquid spooned over the top.
Tips:
- For an even richer flavor, marinate the short ribs in the Dijon mustard and rosemary mixture for a few hours before cooking.
- Serve with mashed potatoes, polenta, or a crusty bread to soak up the delicious sauce.
Enjoy!