Recipe:
Ingredients:
For the Braised Short Ribs:
2 lbs beef short ribs
Salt and pepper to taste
2 tbsp olive oil
1 onion (chopped)
2 cloves garlic (minced)
2 carrots (sliced)
2 celery stalks (chopped)
2 tbsp tomato paste
1 cup red wine (optional)
2 cups beef broth
1 tsp fresh thyme
1 bay leaf
1 tbsp all-purpose flour (optional, for thickening)
For the Rice:
1 cup white rice
2 cups water
1/2 tsp salt
Instructions:
Prepare the Short Ribs:
Season the short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the short ribs on all sides until browned. Remove and set aside.
Sauté the Vegetables:
In the same pot, sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
Add tomato paste and cook for another 2 minutes.
Deglaze and Simmer:
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
Add beef broth, thyme, bay leaf, and the seared short ribs. Bring to a boil, then reduce to a simmer.
Cover and cook on low heat for 2.5-3 hours, or until the short ribs are fork-tender.
Thicken the Sauce (Optional):
Remove the short ribs and set aside.
Mix 1 tbsp flour with a bit of water to create a slurry. Stir it into the sauce and let simmer until thickened.
Prepare the Rice:
Rinse the rice and combine with water and salt in a pot.
Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Fluff with a fork.
Assemble the Dish:
Serve the braised short ribs over a bed of rice.
Spoon the rich, savory sauce with vegetables over the ribs and garnish with fresh parsley. Enjoy!
