Ingredients
8 short ribs
1 tsp kosher salt
1 tsp ground black pepper
2 tsp of garlic powder
2 tsp of onion powder
2 tsp of smoked paprika
3 tbsp vegetable oil
2 celery stalks diced
1 Vidalia onion diced
2 shallots minced
3 medium carrots diced
3 tbsp flour
1 tbsp kosher salt
1 tbsp tomato paste
2 tbsp minced garlic
1 tsp ground mustard powder
¼ tsp crushed red pepper flakes
750 ml Cabernet Sauvignon or red wine of your choice
3 cups beef stock
2 bay leaves fresh or dried
6 sprigs fresh thyme
4 sprigs fresh rosemary
4 sprigs fresh oregano
Directions
Step 1
Pre heat the oven to 350 degrees
Step 2
In a Dutch oven Season Short Ribs and sear for 2 minutes on each side. Sear in batches of Dutch oven isn’t large enough
Step 3
Set short ribs to the side and add in the mirepoix (diced celery, carrots, and onion) and shallots sauté until soft about 5 minutes.
Step 4
Add in the tomato paste, ground mustard, red pepper flakes, garlic and flour and cook for about one minute.
Step 5
Pour in the red wine and deglaze the bottom of the pot with a wooden spoon. Add the short ribs back In. Let the red wine simmer and reduce by half about 20 minutes.
Step 6
Pour in the beef stock and add the herbs. Cover and let cook in the over for 2 1/2 to 3 hours.
Step 7
Once done remove the herbs and skim the excess fat off the top of the sauce.
Step 8
Serve with Mashed potatoes.
Step 9
I added the sauce and veggies to a blender to make a gravy to top.
Step 10
Plate up and enjoy!
