Short Ribs the Perfect Comfort Food, by merry.ig

👩‍🍳Fresh Salad Recipe
📌 Ingredients
– cherry tomatoes
– arugula (rocket)
– green bell pepper
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📌 Salad Dressing
– 1/4 cup @bertolli.id extra virgin olive oil
– 2 tbsp lemon juice
– 2 tsp honey mustard
– 2 tsp sugar
– Salt & pepper to taste
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👩‍🍳Braised Short Ribs Recipe
📌Ingredients
– 760g short ribs
– 2 tbsp @bertolli.id extra light olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1/4 cup tomato paste
– 300 ml beef broth
– 1 cup grape juice
– 1 tbsp Worcestershire sauce
– 2 stalks thyme
– 2 stalks rosemary
– 2 bay leaves
– Salt & pepper to taste
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📌Instructions
1. Preheat your oven to 160°C (320°F).
2. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
3. Season the short ribs with salt and pepper.
4. Sear the short ribs on all sides until they are browned, about 3-4 minutes per side. Remove the short ribs and set them aside.
5. In the same pot, add the chopped onion, garlic, carrot, and celery.
6. Cook the vegetables over medium heat until they are softened, about 5-7 minutes.
7. Stir in the tomato paste and cook for an additional 2 minutes to caramelize it slightly.
8. Pour in the beef broth, grape juice, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
9. Return the short ribs to the pot, nestling them into the liquid.
10. Add the thyme, rosemary, and bay leaves to the pot.
11. Season with additional salt and pepper if needed.
12. Bring the liquid to a simmer, then cover the pot with a lid.
13. Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
14. Remove the pot from the oven. Discard the thyme stalks, rosemary stalks, and bay leaves.
15. Let the short ribs rest in the pot for about 10 minutes before serving.
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