Lucky Dog Braised Short Ribs
Materials
- 1/2 cup all-purpose flour
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 4 lb beef short ribs
- 2 tbsp olive oil
- 1 large onion chopped
- 1 large carrot chopped
- 2 stalks celery chopped
- 6 cloves garlic
- 2 tbsp tomato paste
- 2 cups Lucky Dog Hard Cider or Flyboy Red Wine
- 2 cups beef broth
- 1 tbsp liquid smoke we used Mesquite
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 375 F degrees
Prepare Short Ribs
- In a shallow plate whisk together the flour, salt and pepper
- Dredge the short ribs through the flour mixture, making sure all sides are covered in flour
- In a large Dutch oven, heat the olive oil over medium-high heat
- Add the ribs, only half of them at a time, do not over crowd them and sear them on all sides, about 3 to 4 min per side until browned. Repeat with remaining ribs.
- Remove the ribs from the pot and set aside.
Prepare Veggies
- In the same pot add the onions, carrot, celery, garlic and saute for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic
- Stir in the tomato paste
- Add the Lucky Dog Cider OR the Flyboy Red, beef broth, liquid smoke, rosemary and thyme to the pot and bring to a boil
- Season with salt and pepper, if needed
Put it Together
- Add the short ribs back to the pot and cover with a lid
- Place the pot in the oven and cook for 2 1/2 to 3 hours, until the ribs fall off the bone
- Serve with creamy polenta or mashed potatoes