This recipe can be served 2 ways - with or without strained sauce. I served it unstrained over mashed potatoes. If you don't care for the bits of cooked veggies strain it before serving with your ribs.
Ingredients
1- ½ pounds beef short ribs
Salt & pepper
2 cups chopped onion
½ cup celery, chopped
½ cup carrot, chopped
3 tablespoons chopped garlic
2 teaspoons fresh thyme, oregano and rosemary
2 bay leaves
1 cup dry red wine
2 teaspoons espresso powder
3 cups no salt beef broth
2 tablespoons olive oil
Instructions
Preheat oven to 350*F.
Generously salt and pepper the ribs.
Heat oil in a dutch oven over medium-high heat.
Sear ribs in batches until browned on all sides, being careful not to crowd them.
Transfer ribs to a plate.
If needed add a bit more oil or remove all but 1 tablespoon if necessary and add chopped onion, celery and carrot to dutch oven.
When vegetables have softened, add chopped garlic and continue to brown for about 45 seconds - don't burn the garlic.
Add herbs - you can use any combination of herbs that appeal to you - I happened to have thyme, oregano and rosemary fresh in my garden.
Stir to incorporate herbs with vegetables and cook for about 1 minute until herbs are fragrant.
Add wine, and espresso powder and stir to incorporate.
Place ribs and any accumulated juices back into dutch oven and cover with broth.
Bring to a boil and then reduce heat and simmer for about 25 minutes.
Cover and transfer to preheated oven.
Cook until ribs are tender, about 2-2½ hours.
Remove ribs to a platter.
Here you can either strain the sauce and serve or serve with unstrained sauce - your choice.
Recipe by at https://www.theorangebee.com/let-me-introduce-you-to-francescas-dawn-farm/