I made this recipe for the first time last Christmas with my Dad. I gave him a pasta machine for his birthday and we wanted to put it to use to make raviolis.
We decided to use Slow Braised Short Ribs for the filling, thus this recipe was born.
After a few tweaks to perfect the recipe, I re-created it at home this week to share with all of you!
Instead of using it to fill raviolis, this time I served it over Creamy Cheesy Polenta.
The short ribs melted in my mouth and the flavor was so incredibly delicious!
I’m excited to share this recipe just 3 days before Valentine’s Day, as it’s the perfect recipe to cook up for the one you love, whether it’s a significant other, family or friends!
The beef is delicious served over polenta, or perfect with pasta, or if you want to try your hand at the Short Rib Raviolis my Dad and I made, check out this Sweet Potato Ravioli recipe and sub in these scrumptious shredded short ribs for the filling!
- 2 tbsp olive oil
- 1 shallot (grated)
- 1 large garlic clove (grated)
- 5 sprigs fresh thyme (chopped)
- 5 sprigs fresh rosemary (chopped)
- 1 tsp dried oregano
- ½ tsp kosher salt
- 1 tsp black pepper
- 4 pieces beef short rib (2 inch cut)
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 1 onion (chopped)
- 4 cups red wine
- 2 tbsp tomato paste
- 4 cups beef stock
Preheat the oven to 350°.
In a small bowl, combine the olive oil, shallot, garlic, thyme, rosemary, salt and pepper.
Rub the mixture onto the short ribs.
Add a drizzle of olive oil to a large pot, or dutch oven.
Add the short ribs to the pot and sear over medium-high heat on each side.
Remove the short ribs from the pot.
Add the carrot, celery and onion, and caramelize on high heat.
Deglaze with the red wine. Bring to a boil. Add the tomato paste.
Add the short ribs back to the pan.
Pour the beef broth over the short ribs.
Cover and place in the oven for 3 hours.
Remove from the oven. Remove the short ribs from the pot. Let rest for 10-15 minutes.
Strain the cooking liquid into a large saucepan and reduce over medium-high heat for 15 minutes.
The short ribs should fall right off the bone, you’ll then want to trim the fat from the short ribs and shred the meat.
Serve with pasta or polenta, then top with the reduced sauce.
Yes, please, melt-in-your-mouth-deliciousness!!!
I’m so excited to gobble up the leftovers for dinner tonight!
♦ Gluten Free Option: This recipe is gluten free when served over polenta or with gluten free pasta. (Always make sure the beef broth used is gluten free.)