RED WINE BRAISED BEEF SHORT RIBS & BUTTER PARSLEY POTATOES
4-5 Pounds Beef Short Ribs (I have Bone-in)
2 ½ Cups of Beef Stock
1 Tablespoon Better Than Bouillon Beef Base
2 Bottle Red Wine (any kind)
3 Stalks Celery (Chopped)
3 Carrots (Chopped)
1 half Yellow or White Onion (large/chopped)
7 Cloves of Garlic (pressed)
1 Stick of Butter
2 Tablespoons Tomato Paste
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Tablespoon Seasoning Salt
1 Tablespoon Paprika
1 Tablespoon Ground Black Pepper
2 Spriggs Fresh Tyme
2 Spriggs Fresh Rosemary
1 Large Bay Leaf
BUTTER PARSLEY POTATOES
7 YUKON GOLD POTATOES (cut and boiled until tender)
3/4 Stick of Butter
1/4 Cup of Parmesan Cheese
1/4 Cup of Heavy Cream
Salt & Pepper to taste
Wash and season Beef Ribs, then dredge in flour, add Olive Oil and Butter to a pan and brown ribs on all sides, remove from pan.
Adding Butter and drippings from beef, saute vegetables until soft, add garlic and saute for another minute, add tomato paste and saute for about 2 minutes making sure the tomato paste is blended with the vegetables.
Add Red Wine and let reduce for about 5-7 minutes, add beef broth, and Better than Boullion Beef Base, bring to a boil, then add, Tyme, Rosamary, and Bay leaf, remove from stove top and bake at 325 for 3 hours, the meat should fall off the bone at this point.
Please watch the video on how to make the Potatoes and finish the sauce. Enjoy!