Entree
6 - 8 servings
30 minutes
3 hours 30 minutes
Chef Tom Fraker
3 pounds beef chuck short ribs, about 8 ribs
To taste kosher salt and freshly ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 Melissa’s Perfect Sweet Onions, quartered, divided use
6 cloves Melissa’s peeled garlic, halved
1 bottle red wine
4 cups beef broth
1 ½ pounds Melissa’s Dutch Yellow® Potatoes
1 pound Baby Carrots, all but ½-inch of tops removed
½ pound Button Mushrooms, ends trimmed
2 tablespoons cornstarch
1 cup cold water
Preheat the oven to 325ºF.
Season the ribs with salt and pepper.
In a large Dutch oven, heat the olive oil and melt the butter over high heat. Sear the ribs on all sides then remove them and place them on a plate.
Next add 4 pieces of the quartered onions and sauté until caramelized. Add the garlic and the red wine, bring to a boil and reduce to about 1-½ cups. Add the ribs, along with any released juices, the broth, potatoes, carrots and mushrooms and bring to a simmer. Cover the pot and place into the preheated oven. Cook for 2 ½ - 3 hours or until the meat is very tender and beginning to fall off of the bone.
Transfer the ribs and vegetables to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan. Stir together the corn starch and cold water. Bring the sauce to a boil and whisk in the corn starch mixture. Continue the boil, stirring often, until thickened. Transfer the ribs and sauce to a serving dish and serve.
We suggest serving this on mashed potatoes.
