A hearty and delicious meal packed with flavor and fresh ingredients.
Ingredients:
4-5lbs Grass-Fed Independence Ark Short Ribs
Celtic Sea Salt
Fresh Ground Pepper
2 medium onions, chopped
3 medium carrots, chopped
3 celery stalks, chopped
3 tbsp all-purpose flour
2 tbsp tomato paste
750 mL dry red wine
Sprigs Italian Parsley- 10
8 sprigs thyme
4 sprigs oregano
3 sprigs rosemary
2 dried bay leaves
1 head garlic, peeled and crushed
4 c. beef broth or stock
Step 1.
Salt Short Ribs and let dry Brine for 24-48 hrs (flip half way through dry brine)
Step 2
Bring short ribs to room temp and season with pepper
Step 3
Brown short ribs on all sides in olive oil in dutch oven (about 6-8 min) and transfer to plate, leaving about 4 tbsp oil in pan.
Step 4
Cook onions, carrots, and celery in dutch oven over med heat until onions are lightly browned, stir often. Add flour, tomato paste, stir 2 min until combined.
Step 5
Add wine and bring to boil, lower and let simmer until wine reduced by half (about 10 min). Bring oven to 350.
Step 6
Add ribs, herbs, garlic and broth to dutch oven and bring to boil.
Step 7
Cover dutch oven and transfer to oven. Cook until tender 2.5 -3 hrs. Rib bones will easily fall off bone when done cooking.
Step 8
Season to taste with salt and pepper, serve over egg noodles.
