This is a recipe from one of my co-workers. We have lost touch so hopefully he doesn’t mind me sharing it with you. I’ve made it several times and my children say it makes the house smell like Thanksgiving. Rich and delicious in flavor.
- 2 cups all-purpose flour
- 1 TBS paprika
- 1 tsp cayenne pepper
- 1 tsp seasoned salt
- 1 tsp black pepper
- 3 to 4 pounds beef short ribs
- 3 to 4 TBS unsalted butter
- 1/2 cup thick bacon slices, diced
- 2 large white onions, sliced
- 2 sprigs of rosemary
- 2 stalks of thyme
- 4 shallots, quartered
- 1 pound mushrooms
- 1 cup celery, diced
- 1/2 cup carrots, diced
- 2 cups or 1/2 bottle red wine
- 4 cups beef stock
- 2 to 3 oz tomato paste
- 8 oz canned chopped tomatoes
Preheat oven to 350 degrees F
Combine flour, paprika, cayenne, salt, and pepper in a bowl. Add short ribs, coating them lightly in flour mixture.
In a large dutch oven or deep oven proof pot over medium heat, melt butter until golden. Add the ribs, shaking off excess flour and sear until brown. Remove and set aside.
In same pot, sauté the bacon for 2-3 minutes then add onions, shallots, mushroom, celery, and carrots and sauté until golden. De-glaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Replace ribs in pot with thyme, rosemary, canned tomatoes, remaining wine, tomato paste and beef stock. Bring to a simmer.
Cover and cook 2 to 3 hours, taste and adjust seasoning.
Strain liquid and reduce to make gravy with a roux.