{"product_id":"beef-short-ribs","title":"beef short ribs","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2.5 lbs Beef Short Ribs, bone-in\u003c\/li\u003e\n\u003cli\u003e2 tbsp Olive Oil\u003c\/li\u003e\n\u003cli\u003e1 large Onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 Carrots, chopped\u003c\/li\u003e\n\u003cli\u003e2 Celery Stalks, chopped\u003c\/li\u003e\n\u003cli\u003e4 cloves Garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 bottle (750ml) Dry Red Wine (Cabernet Sauvignon recommended)\u003c\/li\u003e\n\u003cli\u003e2 cups Beef Broth\u003c\/li\u003e\n\u003cli\u003e2 tbsp Tomato Paste\u003c\/li\u003e\n\u003cli\u003e1 tsp Dried Thyme\u003c\/li\u003e\n\u003cli\u003e1 Bay Leaf\u003c\/li\u003e\n\u003cli\u003eSalt and Black Pepper to taste\u003c\/li\u003e\n\u003cli\u003e2 tbsp Butter\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePat the short ribs dry with paper towels and season generously with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eSear the short ribs on all sides until browned – about 3-4 minutes per side. Remove short ribs and set aside.\u003c\/li\u003e\n\u003cli\u003eAdd the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd the minced garlic and tomato paste and cook for 1 minute more.\u003c\/li\u003e\n\u003cli\u003eReturn the short ribs to the pot.\u003c\/li\u003e\n\u003cli\u003ePour in the red wine, scraping up any browned bits from the bottom of the pot.\u003c\/li\u003e\n\u003cli\u003eAdd the beef broth, dried thyme, and bay leaf.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the short ribs are incredibly tender.\u003c\/li\u003e\n\u003cli\u003eRemove the bay leaf.\u003c\/li\u003e\n\u003cli\u003eSkim off any excess fat from the surface of the sauce.\u003c\/li\u003e\n\u003cli\u003eStir in the butter until melted. Season with additional salt and pepper to taste.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor best results, use well-marbled short ribs.\u003c\/li\u003e\n\u003cli\u003eA longer braising time (4-5 hours) will result in more tender short ribs.\u003c\/li\u003e\n\u003cli\u003eTo thicken the sauce further, you can create a slurry by whisking together 1 tbsp cornstarch with 2 tbsp cold water and adding it to the sauce during the last 15 minutes of cooking.\u003c\/li\u003e\n\u003cli\u003eServe over mashed potatoes, polenta, or egg noodles.\u003c\/li\u003e\n\u003cli\u003eStore leftovers in an airtight container in the refrigerator for up to 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43676006645857,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/beef_short_ribs.jpg?v=1771715446","url":"https:\/\/www.pantribot.com\/products\/beef-short-ribs","provider":"PantriBot","version":"1.0","type":"link"}