Braised beef short ribs
2 pounds (907 g) bone-in beef short ribs
1 cup (240 ml) flour, for dusting
Salt and pepper
Oil, for sautéing
4 cloves garlic, minced
1 carrot, peeled, chopped
1 onion, peeled, chopped
1 rib celery, chopped
1 cup (240 ml) Red wine
4 cups (950 ml) Beef broth
1 ½ cups (360 ml) dried mixed mushrooms
1 shot espresso
4 sprigs thyme
Preheat the oven to 325 F (160 C).
In a bowl, season the flour with salt and pepper.
Dust the ribs in the seasoned flour, pat off the excess seasoned flour.
Heat a cast iron pan or sauté pan over medium-high heat.
Add the short ribs in one layer, leaving room between each rib.
Sear the short ribs on each side, set aside.
Using the same pan, reduce heat to medium and add the garlic, carrot, onion, and celery cook until browned.
Add red wine, reduce for one minute, scraping up the brown bits from the pan.
Add broth, espresso, to the pan.
After the liquid comes to a simmer, add the thyme.
Return ribs to the pan.
Cover and place in the oven, cook for two hours or until the meat falls off the bones.
Let rest twenty minutes then serve the ribs warm, with the pan sauce.
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