Seared and Braised Short Ribs

You can't beat the rich flavor of beef short ribs!

Yield: 4 to 6 servings

Ingredients

• 8 bone-in beef short ribs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup all-purpose flour
• 2 tablespoons EVOO
• 3 whole carrots, sliced in half
• 1 white onion, quartered
• 2 cloves garlic
• 4 cups beef broth
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. Heat the oven to 325 degrees F.
2. Place the short ribs on a plate, and season with salt and pepper. Dredge in flour and set aside.
3. In a large Dutch oven, heat the olive oil over high heat. Add the short ribs in batches, searing until all sides are browned. Set aside each batch on a plate and let the juices gather.
4. When all of the short ribs are browned, add them back to the Dutch oven. Add the carrots, onion, garlic and broth. Top with sprigs of thyme and rosemary.
5. Cover, and cook for 3 hours, then remove from the oven and let rest for 15 minutes before serving.

Notes

A splash of red wine may be added to the Dutch oven, if desired.