Salt and pepper
Shallots or Onion
Squirt of tomato paste
Optional Red Wine
Heat Dutch Oven over medium high heat. Add Olive oil
Season short ribs with salt and pepper.
Brown short ribs turning to brown all sides.
Remove meat from pan and add chopped carrots, celery and shallots (or
onions). Cook for a few minutes to soften. Add minced garlic,
rosemary and bay leaf. Add beef broth, tomato paste and red wine if
Note: Meat is not covered in broth. Just enough to braise the meat.
About 1 1/2 to 2 cups liquid depending on the size of pot.
Cover and place into a 275 to 300°F oven. Cook until tender. Usually two to three hours.
Serve over polenta or with potatoes or rice. Can also be served with
noodles or spaetzle.