These are dirt simple short ribs that are very tasty. It just takes a little time.
6-8 Beef Short Ribs
8-10 shallots
3-4 carrots
~2 tsp coarse salt
~2 tsp coarse black pepper
2 cup red wine
2 Tbsp dry rosemary
~2 cups beef broth
Coat short ribs with a dusting of flour (We use whole wheat.).
Heat a Dutch oven with a thin layer of oil (canola) on the stove top over high heat.
Dice the shallots and the carrots.
Brown the short ribs in the Dutch oven, a minute or two each side.
Put the beef on a plate and keep warm. (I put another plate on top of it and put it in the microwave.)
Preheat the oven to 350*F.
Bump the heat down to med-high. Add a little more oil, if needed, and toss in the shallots. Salt.
Sauté for about 2 minutes, then toss in carrots. Continue to sauté until the shallots are soft.
Add the ribs.
Pour in the wine. Salt and pepper to taste.
Bring to a boil for about 2 minutes.
Add enough beef broth to cover the ribs.
Add the rosemary.
Put the lid on the dutch oven and place in the oven. Bake for 3 hours.
Pull out of the oven and let cool. Now, you can try to ladle off the fat that rises to the surface. Or better yet, put the entire thing in the fridge over night. The next day, preheat the oven to 350*F, pull the dutch oven out and the fat layer will be easily scooped out. Pop the dutch oven in for about 20 minutes and you should be completely reheated.
Serve with some of the shallots and carrots on top.
This goes great with smashed baked potatoes and some vegetables (green beans, asparagus, etc).
