INGREDIENTS
- 2 lb short rib
- 3 carrots chopped
- 4 stalks celery chopped
- 1/2 onion sliced
- 3 cloves garlic minced
- 1.5 cup white wine
- 1.5 cups of beef stock
INSTRUCTIONS
- Place Dutch oven over medium-high heat. Once hot, sear short ribs all sides until browned. Remove from Dutch oven.
- Add carrots, celery, onion, garlic. Add salt and pepper. Sauté until browned, 10 min.
- Add in wine and reduce by 1/2. About 15 min. Add broth. Add back in short ribs and bring to simmer.
- Either transfer to crock pot and cook on low for 6-8 hours (fork tender). OR place in 250F oven until fork tender, about 2 hours.
- Once fork tender, remove short ribs and drain out veggies. You can discard them or keep on side for meal (I kept and liked them, just a bit mushy for some ppls taste!). Pour broth/wine into pot and reduce more, another 10-15 min.
- Make polenta according to instructions. Or pair with other carb of choice (highly recommend polenta!).
- Plate polenta, add short ribs on top and pour sauce over. So good!!!!