Ingredients
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2 pounds (907 g) bone-in beef short ribs
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1 cup (240 ml) flour, for dusting
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Salt and pepper
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Oil, for sautéing
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4 cloves garlic, minced
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1 carrot, peeled, chopped
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1 onion, peeled, chopped
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1 rib celery, chopped
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1 cup (240 ml) Red wine
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4 cups (950 ml) Beef broth
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1 ½ cups (360 ml) dried mixed mushrooms
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1 shot espresso
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4 sprigs thyme
Directions
- 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.
