Long Bone Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 325°F (160°C). Season the short ribs with salt and pepper on all sides.

2. 2

   Sear the Ribs

   In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-6 minutes. Add the garlic and cook for an additional minute.

4. 4

   Deglaze and Braise

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, and bay leaves. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender.

5. 5

   Roast the Tomatoes

   About 30 minutes before the ribs are done, toss cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes.

6. 6

   Make the Mashed Potatoes

   While the ribs are finishing, boil potatoes in salted water until tender, about 15-20 minutes. Drain, then mash with butter, milk, salt, and pepper to taste.

7. 7

   Serve

   Once the ribs are tender, remove from the oven. Serve the short ribs over a bed of mashed potatoes, topped with roasted cherry tomatoes.