- 5 pounds boneless beef short ribs
- 2 stalks celery, roughly chopped
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 1/2 cup tomato paste
- 1 1/2 cups red wine
- 4 cups chicken broth
- 1 cup balsamic vinegar
- 1 teaspoon black peppercorns
- 5 cloves garlic
- 3 bay leaves
- 3 sprigs fresh thyme
- Buns, for serving
Preheat the oven to 375 degrees F.
Heat a pan over medium-high heat until hot, and then sear the ribs on all sides. Remove and set aside. Add the celery, carrots and onions and cook until caramelized, and then stir in the tomato paste and cook for 5 minutes. Pour in the wine to deglaze, scraping up the browned bits, and cook for 10 minutes. Add the broth and balsamic vinegar and bring to a boil. Pour over the ribs in a baking dish or roasting pan with the peppercorns, garlic, bay leaves and thyme and cover with foil. Bake for 4 hours.
Pull the meat off the bones and serve on buns.
Cook Notes: If you want the slow cooking way we do it, bake at 250 degrees F for 8 hours.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy of Prohibition