This dinner is exceptionally easy to throw together and cooks in the oven to a gorgeous, melty, satisfying meal as you go about your day. Absolutely delicious served atop mashed potatoes.
2onions, peeled and choppedI prefer yellow onions for this recipe, but white onions are fine.
1bulbgarlic (8-12 cloves)peeled and smashed
2carrotssliced
1/2cup tomato paste
2cupsTawny Port wineor other red wine. Tawny port is best for this recipe, however.
2cupsbeef broth
2 Tbsfresh rosemary leaves
1 Tbs fresh thyme leavesoptional
Instructions
Before cooking:Unwrap and dry the short ribs. Dust with salt and pepper allow about two hours for them to sit and soak up some of the seasonings.
In a large dutch oven (I use a seven quart dutch oven), heat the oil over a medium high heat and sear the short ribs on all sides, 3-4 at a time or however many your pot will allow. Set the seared short ribs aside.
Sautee the mushrooms for about ten minutes, stirring intermittently. The mushrooms will cook down considerably. Remove the mushrooms from the pan and set aside.
Saute the bacon for about three minutes, add the onion and garlic for about ten minutes, adding another tablespoon of oil if your pan seems to be dry.
Add the sliced carrot and tomato paste and stir well. Add the port wine and beef broth. Stir well. Add the shortribs, one-by-one back to the pot, nestling them nicely in the stewy concoction.
Cover the pot and bake in a 400° oven for 1 hour and 30/40 minutes.