Serves 6
Ingredients:
5 pd bone-in beef short ribs, cut crosswise into 2” pieces
2 tsp Chef Josef’s Original Seasoning Blend
2 Tbsp Olive Oil
3 medium onions, chopped
3 medium carrots, chopped
2 celery stalks, chopped
1 Tbsp tomato paste
1 full bottle red wine
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 springs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low salt beef stock
Preparation:
Preheat oven to 350˚.
Season short ribs with Chef Josef’s Seasoning Blend. Heat oil in a large sauté pan at medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a Roasting Pan or Dutch oven, Pour off all but 3 tablespoons drippings from pan.
Add onions, carrots and celery to roasting pan and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste, cook, stirring constantly until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven.
Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon the fat from surface of the sauce and discard: Season sauce to taste with Chef Josef’s Original Seasoning Blend. Serve with polenta or mashed potatoes with sauce spooned over, and a fresh salad.
* To test if the ribs are done, pull on a bone. It should slide out freely.