Best beef short ribs recipe oven

Ingredients

6 beef short ribs, trimmed of fat
Kosher salt
Freshly ground pepper
1/4 cup good essential olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and enormous-diced, white-colored part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and enormous-diced
3 garlic clove cloves, minced
two tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or any other dry dark wine
Fresh rosemary oil sprigs
Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock

Directions

Preheat the oven to 400 levels F. Put the short ribs on the sheet pan. sprinkle with pepper and salt, and roast for fifteen minutes. Remove in the oven. Lessen the oven temperature to 300 levels F.

Meanwhile, heat the essential olive oil inside a large Nederlander oven and add some fennel, leek, onion, celery and carrots and prepare over medium-low heat for 25 minutes, stirring from time to time. Add some garlic clove and prepare for an additional 2 minutes. Add some tomato paste and wine, provide a boil and prepare over high temperature before the liquid is reduced by half, about ten minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary oil and thyme along with kitchen twine and increase the pot.

Put the roasted ribs on the top from the vegetables within the Nederlander oven and add some brown sugar and beef stock. Provide a simmer over high temperature. Cover the Nederlander oven and bake for just two hrs or before the meat is extremely tender.

Carefully take away the short ribs in the pot and hang aside. Discard the herbs and skim of your cholesterol. Prepare the vegetables and sauce over medium heat for 25 minutes, until reduced. Place the ribs into the pot as well as heat through. Serve using the vegetables and sauce.