Description
Tender, fall-off-the-bone beef short ribs braised in a rich sauce and served with crispy garlic crostini.
Ingredients
Scale
For the Crust:
- 4 beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef stock
- 1 cup red wine
- Salt and pepper to taste
- 1 baguette, sliced
- 3 tablespoons butter
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C).
- Season short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and brown the ribs on all sides. Remove and set aside.
- In the same pot, add onion and cook until softened. Add garlic and cook for 1 minute, then pour in beef stock and red wine, scraping any browned bits from the bottom of the pot.
- Return the ribs to the pot, cover, and braise in the oven for 2.5 hours or until tender.
- For the crostini, spread butter on baguette slices, sprinkle with garlic, and toast in the oven until golden brown. Serve with the braised ribs.
Notes
You can customize the seasonings to taste.