Recipe Below
- 1 bottle of red wine
- Pack of bone in short ribs
- Cheese curds
- 1 carton of beef broth
- Tomato paste
- Better than bouillon beef base
- Worstechure Sauce
- Carrots
- 1 white Onion
- Celery
- Rosemary
- Thyme
- Garlic
- Bay leaves
Heat oven to 350 degrees. Season your short ribs with coarse salt and black pepper, I also used butter seasoning on all sides. Sear in olive oil in your dutch oven until browned on all sides, then set aside.
Chop your carrots, onion, and celery to a small consistency then add to pan with butter and the leftover drippings.
Cook on medium/low covered for about 10 minutes. Add your tomato paste, worstechure sauce, and better than bouillon, mix all together.
Pour the whole bottle of wine into pan, simmer for 10 minutes. (Taste to see if you want to add additional seasonings like onion powder, season salt, garlic powder) Add your short ribs back into your dutch pot then pour your carton of beef broth into mixture. Top with garlic, rosemary, bay leaves and thyme.
Cook in oven for up to 3 hours total until they fall off the bone. I timed mine for 2 hours and 30 minutes to check it, it was not tender yet so I put it back in for about 35-40 minutes and the bones fell out. PERFECTION!
Strain your broth in separate pan (you can add the leftover veggies in a food processor to add back to gravy), add a cornstarch mixture to thicken it a bit for your gravy on medium/low heat.
Enjoy over rice, mashed potatoes or put them on top of fries.
