Basic Info :

• Serves:  4 people
• Total Time: Approx. 3 hours (30 min prep + 20 min searing + 2.5 hr braising)
• Difficulty:  Medium

Ingredients :

• Beef short ribs: 1kg
• Yellow onion:  1 piece
• Carrots:  2 pieces
• Celery:  2 stalks
• Garlic:  6 cloves
• Red wine: 200ml
• Beef stock: 500ml
• Tomato paste: 30g
• Soy sauce: 20ml
• Sea salt: 10g
• Black pepper: 6g
• Bay leaves:  2 leaves
• Thyme:  2 sprigs
• Olive oil: 20ml

Instructions :

Cut beef：

Use your DRGSKL cleaver to cut ribs into 5-6cm pieces along bone seams. Pat dry, season with salt and pepper, rest 15 minutes.

Prep vegetables：

Chop onion, carrots, celery into large chunks.

Sear：

Heat olive oil, sear ribs on all sides until golden. Remove.

Aromatics：

Sauté vegetables 5 minutes, add tomato paste, deglaze with red wine, simmer 3 minutes.

Braise：

Add stock, soy sauce, bay leaves, thyme, return ribs. Bring to boil, reduce to lowest heat, cover and braise 2.5 hours.

Reduce & season：

Remove ribs, strain sauce, reduce to thick consistency. Return ribs to coat, adjust seasoning. Serve.