Slow roasted short-ribs

I have to be honest, I never really ate short ribs. It probably wasn’t really on my radar, until Mike cooked them for me. And WOW was I missing out. We cook these short ribs in many variations. Short rib ragu, beef soup, and just simply braised short ribs served with root vegetables or creamy risotto. This a perfect dish for a cold winter day. Snow on the ground, the fire on, a glass of deep red, and this hearty braised short rib with sweet roasted root vegetables.

Ingredients:

Short rib - 4 bone in pieces

Olive oil

4 whole carrots peeled or 2 carrots / 2 parsnips

2 whole potatoes peeled and sliced

1 onion cut into chunks

Beef broth - 2 cups

Dry red wine - 1/2 cup

Salt / Pepper

Garlic powder

Onion powder

Rosemary

Thyme

Grated parmesan & parsley for garnish

Instructions:

Preheat oven to 315 degrees

In your pan or cast iron skillet brown your short ribs on all four sides

Add your browned short ribs into your baking dish

Surround your short ribs with your vegetables

Add in 2 cups of beef broth

½ cup of dry red wine

Season with salt, pepper, garlic powder, rosemary, parsley, thyme

Cover with two layers of foil

Bake at 315 for 1 ½ hours

Remove the pan take off foil flip your short ribs, add both layers of foil back on and cook 1 hour

Remove your foil and cook for 30 more minutes uncovered

Once done, let cool then put short ribs on cutting board to remove bone & cut off any fatty pieces

Serve with the au ju from the baking dish and cooked veggies

Pairs well with Parmesan risotto, pasta in gravy, mashed potatoes or creamy polenta