Short Ribs are a meal made for a King (or Queen of course). They're packed with flavor, tender, and delicious! Give this recipe a try and let me know what you think.
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Shopping List:
2-3 lbs Short Ribs (bone in)
3/4 cup red wine
2 cups beef stock
1 onion
1-2 tbsp garlic paste
1 tbs beef base
2 tbs tomato paste
Bay leaves
Rosemary and Thyme
1 tbs Worcestershire sauce
Salt, pepper, garlic, onion powder
1 package Bella mushrooms
4 slices of bacon
Fresh parsley
Directions:
Preheat Oven to 325 degrees.
Season short ribs generously with salt and refrigerate for at least 30 minutes and up to 2 hours.
Prep veggies while allowing your meat to dry brine. Slice onion into quarters.
Season meat with remaining seasoning. (Onion powder, garlic, and pepper) Get your dutch oven smoking hot and add cooking oil. Sear in batches If needed to not overcrowd the pan. (All sides until nicely browned)
Remove short ribs and set aside. Reduce heat to medium and add in garlic and onion. Next, add in beef base and tomato paste, along with fresh herbs and mix together. Add dry red wine to deglaze the pan. Increase heat and bring to a boil for 2 minutes. Add your short ribs back in and then add beef stock.
Next, add bay leaves and Worcestershire sauce and cover with lid. Place in oven for 2.5-3 hours. During the final 20-30 minutes, remove the lid and finish cooking until fork tender.
Mushroom Topping:
Slice Mushrooms into quarters and bacon into bite sized pieces. Cook bacon first until it begins to get crispy. Add mushrooms into the bacon fat and season as needed. Cook until the bacon is crispy and mushrooms are tender. Top your short ribs with this topping and garnish with fresh parsley.
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