Short Ribs with a Demi Glace
What else can go perfectly with a savory demi glace than tender short ribs.
Prep Time 10 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 10 minutes mins
- 2 lbs short ribs
- 1 yellow onion quartered
- 2 carrots chopped into 4
- 2 celery stalks chopped
- 6 garlic cloves chopped
- 3 bay leaves
- 3 sprig thyme
- 1 sprig rosemary
- 1½ cup red wine of your choice
- Beef bouillon cube
- 2 cups beef stock
- 2 tbsp salt and pepper
- 2 tbsp smoked paprika
- 3 tbsp garlic and herb seasoning I like Mrs. Dash
- 2 tbsp tomato paste
- 3 tbsp grapeseed oil
Demi Glace
- Drippings from short ribs
- 1 cup beef stock
- 3 tbsp butter
- 3 tbsp flour
Drizzle short ribs with oil and season with salt, pepper, smoked paprika, and garlic and herb seasoning. Massage well.
To your dutch oven heated to medium high heat, add in oil and brown short ribs on each side for about 2-3 minutes per side. Remove from pot and set aside.
To the same pot, add in onions, celery, and carrots and sauté for 2 minutes before adding in garlic. Sauté for one more minute.
Add in tomato paste and cook for 2 minutes, stirring frequently. Deglaze the pan by adding in red wine and cook until its reduced by half. Add your short ribs back into the pot.
Cover short ribs with beef stock and beef bouillon and add in all herbs. Cover with lid and place into an oven heated to 350℉ for 2.5 hours.
Demi Glace
Once short ribs are cooked and fork tender, strain all liquid from the short ribs and place in a sauce pan with beef stock on medium heat until its reduced by ⅓.
To a separate sauce pan, add in butter and once melted add in flour. Stir for one minute, until the raw flour is cooked out.
Add in reduced liquid and whisk together until sauce is thickened. Season with salt and pepper to taste.
Serve on top of short ribs. Enjoy!