Short Ribs with lots of Black Pepper and Onions
 
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 4 pounds bone in beef short ribs, cut crosswise into 2-inch pieces
  • ¾ tbsp kosher salt, plus more for seasoning
  • 1 heaping tbsp freshly coarse ground black pepper, plus more for seasoning
  • 2 tbsp, grapeseed or vegetable oil
  • 2 medium onions, sliced
  • 2 heaping tbsp tomato paste
  • 2 cups of dry red wine
  • 2 sprigs fresh rosemary
  • 3 cloves garlic, whole and peeled
  • 1 quart beef stock
Instructions
  1. Preheat oven to 350°.
  2. Pat short ribs dry. Season with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
  3. Reduce heat to medium and add onions. Saute for 5 minutes until brown, stirring often. Add tomato paste; cook, stirring constantly, until deep red, 2-3 minutes. Stir in wine, then add short ribs with any residual juices on the plate.
  4. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 10 minutes. Add rosemary, garlic and stock. Bring to a boil, cover, and transfer to oven.
  5. Cook until short ribs are tender about 2–2.5 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and throw away. Add sauce back to pot and simmer on medium for 10 minutes to reduce, season to taste with salt and pepper. Serve short ribs with preferred starch and spoon sauce and onions on top.
Recipe by Cooks and Kid at https://cooksandkid.com/short-ribs-with-lots-of-black-pepper-and-onions/