Short Ribs Over Rice

Ingredients

Short Ribs

• 3 lbs bone-in beef short ribs
• Salt & black pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf

Rice

• 2 cups long-grain white rice
• 4 cups water or beef broth
• Salt, to taste

Instructions

1. Preheat oven to 325°F.
2. Season short ribs generously with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides; remove and set aside.
4. Add onion, carrots, and celery to pot. Cook 5-7 minutes until softened.
5. Stir in garlic and tomato paste; cook 1 minute.
6. Deglaze with red wine, scraping browned bits. Simmer 5 minutes.
7. Add beef broth, herbs, bay leaf, and return ribs to pot.
8. Cover and braise in oven 2 1/2-3 hours, until fork tender or cover and cook in slow cooker for 8 hours on low or 4-5 hours on high.
9. Cook rice according to package directions.
10. Serve short ribs and sauce over rice.

Optional Sauce for Rice:

1. Remove ribs and keep warm.
2. Strain cooking liquid into a saucepan.
3. Simmer sauce 10-15 minutes until reduced by 1/3.
4. Optional: whisk in 1 tbsp butter for gloss.
5. Pour sauce over ribs and rice.

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