Serves 4
Ingredients:
4 lbs short ribs (about 8 ribs)
1/2 tsp. salt
1/2 tsp. black pepper
3 Tbsp. olive, avocado or grapeseed oil
1/2 cup diced white onion (or 1 tsp. onion powder)
3 cloves minced garlic (or 1 tsp. garlic powder)
1 cup beef broth
1 cup red wine (optional)
1/4 cup Worcestershire sauce
1 sprig fresh rosemary
Directions:
Preheat oven to 350 degrees F. Season all sides of the short ribs with salt and pepper.
Heat a heavy, oven safe pot (with lid, for later use) over high heat. Add olive oil and allow to heat breifly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
Add in onion and saute 3 to 5 minutes, until softened. Add garlic and saute 1 minute more.
Pour in beef broth, red wine (if using) and Worchestershire sauce. Bring to a simmer. Return short ribs to pan. Place rosemary sprig on top.
Cover with lid and transfer to preheated over to braise for about 2.5 hours, until meat is tender and easily shredded with a fork. Be sure the lid is sitting properly to avoid having your liquids evaporate through steam escaping pot.
Discard rosemary and serve hot with additional salt and pepper to taste.