Scott's Short Ribs
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes
3
Remove from the oven
4
Reduce the oven temperature to 300 degrees F
5
Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally
6
Add the garlic and cook for another 2 minutes
7
Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes
8
Add 1 tablespoon salt and 1 teaspoon pepper
9
Tie the rosemary and thyme together with kitchen twine and add to the pot
10
Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar
11
Bring to a simmer over high heat
12
Cover the Dutch oven and bake for 2 hours or until the meat is very tender
13
Carefully remove the short ribs from the pot and set aside
14
Discard the herbs and skim the excess fat
15
Cook the vegetables and sauce over medium heat for 20 minutes, until reduced
16
Put the ribs back into the pot and heat through
17
Serve with the vegetables and sauce