Braised Beef Short Ribs
3 Hours
- When ready to cook, set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
INGREDIENTS
1 Teaspoon salt
6 Rack bone-in beef short ribs - Meanwhile, heat the olive oil in a cast iron skillet on the stovetop and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine.
INGREDIENTS
1/4 Cup extra-virgin olive oil
1 Bunch Fennel, fronds, stems & core removed
1 Whole Leeks, white part
1 1/2 Cup onion
4 Cup celery
2 Whole carrots
3 Whole garlic
2 Tablespoon tomato paste
25 2/5 Ounce red wine - Bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tbsp salt and 1 tsp pepper. Tie the rosemary and thyme together with kitchen twine and add to the skillet.
INGREDIENTS
1 Tablespoon salt
1 Teaspoon black pepper
1 As Needed rosemary sprigs
As Needed thyme sprigs - Place the roasted ribs on top of the vegetables in a Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake in Traeger for 2 hours or until the meat is very tender.
INGREDIENTS
1 Tablespoon brown sugar
6 Cup beef stock - Carefully remove the short ribs from the Dutch oven and set aside. Discard the herbs. Continue to cook the vegetables and sauce over medium heat for 20 minutes, until reduced.
- Put the ribs back into the pot and heat through. Serve with the vegetables and sauce. Enjoy!