If I had it all, I would choose to eat good food at nice restaurants all the time. When I get the chance to dine out at fancy restaurants on special occasions, the common menu item I see across most restaurants is beef short ribs. I will never have the chance to eat beef short ribs at restaurants due to the peso factor so I thought I would try to do it on my own for a comparable price (and nutrition value).
6 beef short ribs
2 carrots
1/2 onion
Garlic (to taste)
1 carton of beef broth
2 T of tomato paste
1/2 cup red wine
Flour (optional)
1 bay leaf
8 sprigs of thyme
5 sprigs of rosemary
Olive oil
1. Preheat oven to 350 degrees.
2. Heat some olive oil and sear ribs to get a nice crust and color. Remove from heat and set aside.
3. Saute onion and carrots. Stir in garlic and heat until fragrant.
4. Add tomato paste until evaporated.
5. Add 1 to 2 T of flour if you want a thick sauce (optional step).
6. Add red wine and stir until almost evaporated.
7. Add short ribs back to the pan and cover with beef broth until 1 in. of the beef peeps out.
8. Add bay leaf, rosemary, and thyme.
9. Cover and put in oven for 2.5 hours or until meat falls off the bone.
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