NUTRITION

SERVINGS

INGREDIENTS

7 oz Beef short rib

0.5 medium Yellow onion

2 cloves Garlic

1 stalk Celery

1 medium Yukon gold potato

1 tbsp Tomato paste

0.25 cup Red wine

1 cup Beef broth

1 tbsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh thyme

PREPARATION

• 1

  Preheat your oven to 325°F (165°C).

• 2

  Season the beef short ribs on all sides with sea salt and black pepper.

• 3

  Heat olive oil in an oven-safe Dutch oven over medium-high heat and sear the ribs until deeply browned on all sides, then remove and set aside.

• 4

  In the same pot, add the diced onion, sliced celery, and smashed garlic cloves, sautéing until the vegetables are softened and fragrant.

• 5

  Stir in the tomato paste and cook for 1 minute before pouring in the red wine to deglaze the bottom of the pot.

• 6

  Return the beef to the pot, pour in the beef broth until the ribs are half-submerged, and add the fresh thyme sprig.

• 7

  Cover the pot with a tight-fitting lid and transfer to the oven to braise for 2.5 to 3 hours until the meat is fork-tender.

• 8

  During the last 45 minutes of braising, toss the cubed potatoes with a drizzle of oil and salt, then roast on a sheet pan in the same oven until golden and crisp.

• 9

  Remove the beef from the oven, shred the meat away from the bone, and serve in a bowl over the roasted potatoes with a generous spoonful of the strained braising liquid.