BRAISED SHORT RIBS

This is a family favorite and staple in our home during the cold 6 months that we have here in Montana. Braise those short ribs and ENJOY!!

Braised Short Ribs

6-8 Belcrest Farms Short Ribs

1 Yellow Onion, Diced

3 Carrots, Chopped

3 Celery Stalks, Diced

3 Cloves Fresh Garlic, Diced

3-4 Tbsp Olive Oil

2 Tbsp Butter

2 Tbsp Flour

2 C Beef Broth

1 C Red Wine

Fresh Thyme

Fresh Italian Parsley

Kosher Salt & Pepper To Taste

Preheat oven to 375. Season all sides of the short ribs generously with salt and pepper. In a large Dutch oven, heat the olive oil on high heat. Using tongs, gently place each short rib in the pot, searing all sides until golden brown. Remove short ribs and set aside. Lower heat to medium and add in 2 tablespoons of butter. Add in veggies and sauté for a few minutes. Sprinkle in flour and mix well, until mixture is well coated and starts to thicken. Pour in the red wine, scraping browning from the bottom of the pan, and mix well. This will add so much flavor! Add your short ribs back in, in one even layer. Add in a few sprigs of fresh thyme and parsley. Pour in beef broth, just enough to submerge the short ribs. Bring just to a boil, then cover with a lid and turn off heat. Place in the oven and cook for 1.5 hrs. Turn oven down to 350 and cook for 1 more hour, or until short ribs are tender and easily pull away from the bone. Times may vary. Remove from the oven and let rest with the lid on for 20 mins before serving. Serve over mashed potatoes and spoon veggies and sauce on top for extra flavor. Enjoy!

With Love,

Team Howland