Knife & Fork Inn Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Chop the onion, carrots, celery, and garlic. Set aside.

2. 2

   Sear the Ribs

   In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.

4. 4

   Deglaze the Pot

   Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.

5. 5

   Add Remaining Ingredients

   Stir in the beef broth, tomato paste, thyme, bay leaves, and the seared ribs. Bring to a boil.

6. 6

   Braise the Ribs

   Reduce heat to low, cover, and let simmer for 2.5 to 3 hours, or until the ribs are tender.

7. 7

   Serve

   Remove the bay leaves. Serve the short ribs with the sauce over mashed potatoes or polenta.