Ingredients:
- 4 short ribs
- Baby carrots (as many as desired)
- 3 stalks celery, roughly chopped
- 1 white onion, diced
- 3 tbsp tomato paste
- 4 cloves garlic, minced
- 2 cups chicken stock
- 2 cups dry red wine
- Fresh thyme (a few sprigs)
- 1-2 bay leaves
- 4 red potatoes, halved
- 1 tbsp vegetable oil
- 1 tbsp flour
- Mouton all-purpose seasoning (to taste)
- Optional: Italian seasoning (to taste)
Instructions:
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Preheat the oven: Set the oven to 315°F (160°C).
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Prep the vegetables and season the meat:
- Roughly chop the celery, dice the onion, and halve the red potatoes.
- Generously season the short ribs with Mouton all-purpose seasoning.
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Sear the meat:
- In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the flour to the hot oil and stir to lightly brown it.
- Add the seasoned short ribs and brown evenly on all sides. Remove the ribs from the pot and set aside.
- Drain any excess oil from the pot.
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Cook the vegetables:
- Add the diced onions to the pot and brown until softened (3-4 minutes).
- Stir in the tomato paste and cook for another 2-3 minutes.
- Add the carrots and roughly chopped celery, mixing well, and cook for 2-3 minutes.
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Deglaze and simmer:
- Pour in the chicken stock and red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
- Add the halved red potatoes, minced garlic, thyme, and 1-2 bay leaves. Season with Mouton seasoning and optional Italian seasoning to taste. Bring the mixture back to a boil.
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Add the meat and bake:
- Return the browned short ribs to the pot, making sure they’re partially submerged in the liquid.
- Let the pot simmer for 5-10 minutes on the stovetop.
- Cover the pot with a lid and transfer to the preheated oven.
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Bake:
- Bake for 3 hours or until the short ribs are tender and falling off the bone.
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Serve: Remove from the oven, garnish with fresh thyme if desired, and serve hot over fresh rice or mashed potatoes.