Braised Beef Short Ribs - Cowboy Kent Rollins
Servings 5
Ingredients
- 5 beef short ribs
- Kent’s Original seasoning or your favorite all-purpose seasoning
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves minced
- 1 white onion chopped
- 1 tablespoon minced thyme
- 2 celery stalks chopped optional
- 1 10 ounce can RoTel diced tomatoes and green chilies
- 4 ounces tomato sauce
- 2 chipotle peppers in adobo sauce
- 2 cups beef broth
- 2- 3 cups dry red wine Merlot, Pinot Noir, etc.
Instructions
- Preheat the conventional oven to 325 degrees F.
- Season the ribs well on all sides.
- In a Dutch oven, over medium-high, melt the butter. Stir in the olive oil. Add a few ribs at a time, and brown on all sides, about 3 minutes per side. Remove the ribs and place on a plate.
- Reduce the heat down to medium-low and add the garlic, onion, thyme and celery (if using). Cook for 1 to 2 minutes, stirring occasionally.
- Stir in the RoTel, tomato sauce, chipotle peppers, beef broth. Add the ribs back in the Dutch oven and pour in enough wine to cover the ribs. Bring the mixture to a simmer over medium heat.
- Cover and bake for about 3 hours, or until the rib meat is fork tender.
- Serve warm with/over mashed potatoes or rice.
