These Braised Beef Shorts Ribs with Madeira Wine are so comforting and flavorful that it is a perfect meal for the winter months. It has been raining in Los Angeles lately which is not the norm, so I’ve been craving warm comforting foods. I love how the meat is so tender and soft and just melts in your mouth when you take a bite. We like to pair it with cauliflower mash, so it’s not such a heavy meal but you can certainly pair this up with mash potatoes, rice or polenta. We also like to make a big batch so we can freeze the extra for future meals. This is also a great meal for a special occasion or dinner party. Enjoy!
8 Servings
Ingredients
- 4 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
- Kosher Salt and freshly ground pepper
- 1/2 cup all-purpose flour
- ½ cup of olive oil
- 3 bay leaves
- 5 large carrots, sliced
- 5 stalks of celery, chopped
- 2 medium sweet onions, chopped
- 3 teaspoons fresh garlic, chopped
- 3 tablespoons tomato paste
- 1 1/2 cups Madeira Wine
- 6 cups beef stock
- Bouquet garni of parsley and thyme
- 1 tbsp of fresh thyme, chopped
- 1-2 cups of frozen or fresh peas (optional)
Directions
- Preheat oven to 350 degrees F
- Cut beef in 1 ½ in pieces
- Season the meat with Kosher salt and pepper and then add in the flour. Toss beef with flour to coat evenly. Heat 3 tablespoons of olive oil in a Dutch Oven Pot. Add half of the beef and brown on both sides, about 10 minutes; remove beef from pot and set aside on a plate or bowl. Add 2 more tablespoons of the olive oil and brown the remaining meat. Transfer remaining meat to the plate or bowl
- Add the remaining 3 tablespoons of olive oil to the Dutch Oven and heat it. Add the sweet onions and celery; stir frequently until softened about 6 minutes. Add garlic and cook for 2 minutes. Stir in the tomato paste and cook until lightly browned, about 1 minute. Stir in the Madeira Wine and then add the bay leaves
- Add the beef stock and bring to a boil and then add beef back into the pot. Bring to a simmer then add bouquet of garni of parsley and thyme. Cover and put in preheated oven for 1 hour. Make sure that there is always at least 1 inch of liquid in the pot. Add water if necessary. Remove from oven and add carrots and peas. Put back in oven covered and cook for another 45 minutes to one hour until meat is fork tender. Skim off the fat from surface and discard the bay leaves and bouquet. Add Salt and pepper to taste. Lastly add fresh chopped thyme. Enjoy!
