Serves 4
Time: 3 hours, 20 minutes
Gluten-free
- 3 tablespoons vegetable oil
- 1½ kilograms beef short ribs
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 2 stalks celery, roughly chopped
- 1 leek, roughly chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 can (156 ml) tomato paste
- 1 cup red wine
- 6 cups beef stock
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Preheat oven to 425°F.
In an oven-proof frying pan or Dutch oven, heat oil over medium-high heat. Sear short ribs on all sides until a nice crust is formed, about 2 minutes. Remove from pan and set aside, but keep pan over the heat.
Add onion, carrots, celery and leeks and sauté until fragrant, about 2 minutes. Add garlic, bay leaves, thyme and tomato paste and sauté for 2 more minutes.
Deglaze the pan by adding red wine and gently scraping up the cooked-on flavour. Turn heat to low and simmer until reduced by half, about 5 minutes.
Add short ribs to the vegetable and wine mixture, and add beef stock. Season with salt and pepper. Cover with foil or lid and bake for 3 to 4 hours, until the internal temperature reaches 205°F to 210°F, the probe from the meat thermometer feels little resistance upon insertion and the meat recedes easily from the bone.
A CHEF’S LIFE
Delivers to Pemberton and Whistler
Delivered fresh
Menu updated weekly
achefslife.ca