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Yields: 8 servings Prep time: 15 min Cook time: 3.5 hr |
Ingredients: |
TOOLS NEEDED:
| CAST IRON DUTCH OVEN (5 QT.) | STAINLESS STEEL SOLID SPOON |
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Season all sides of short ribs with 1 teaspoon salt and 2 teaspoons pepper.
4. Add the halved garlic heads, cut side facing down, to the Dutch Oven. (Don't worry about the skin on the garlic, it will cook away.) Cook for 3 minutes.
5. Add chopped onion, celery, carrots, and the remaining salt. Cook on medium-low for 5 minutes.
6. Add tomato paste and continue to cook for 2 minutes stirring continuously
7. Add red wine and simmer on low for 3 minutes. Stir in the beef stock and thyme sprigs.
8. Add the ribs back to the pot. Make sure they are submergerd. Place the lid on and cook for 3 hours undisturbed.
9. Remove from oven and serve with mashed potatoes or rice. Top with green onions.
ENJOY!
