Braised Short Rib Dinner

Ah…RedMeatMonday®.

Tonight I give you a braised short rib. Cooked with a classic Mirepoix with an air fried bake potato stuffed with a broccoli.

Short warning, if you want to make this, give yourself 3 or 4 hours. But it is worth it.

Sear your short ribs on a high heat in olive oil inside a dutch oven, and set aside. Drain off most of the oil. In the remaining font and oil, add a couple diced celery stalks, carrots and an onion. Cook for a few minutes then add four or five cloves of garlic (I used minced). Add tomato paste, about 2 tablespoons. Stir for about 30 seconds, then de-glased with wine. I don’t like red wine in my stews, so I use white. Stir till reduced then add some beef broth. I like bone broth, even though it salty. Bring to a boil. Crush in some black pepper.

Re-introduce the ribs, spoon on the sauce, cover and cook for at least 2 hours on a low heat. You can put it in the oven too, but I like mine on the stove. Occasionally spoon the juice/veggies on top.

I air-fried a potato coated with olive oil and kosher salt for 45 minutes. Before serving, I steamed some fresh broccoli and mixed it with garlic powder, olive oil and finished with some lemon juice.

Absolutely delightful meal!