Cast Iron Skillet Braised Beef Short Ribs

• Gluten free

• Meat

  • 6 Beef short ribs, boneless

• Produce

  • 2 Bay leafs
  • 3 Garlic cloves
  • 1 Onion, large

• Canned Goods

  • 2 cups Beef broth
  • 2 tbsp Tomato paste

• Condiments

  • 2 tbsp Ketchup
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 Kosher salt and pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Canola oil

Found on vodkaandbiscuits.com

Description

Ingredients

• 6-8 boneless beef short-ribs, trimmed of silverskin and excess fat
• kosher salt and pepper as needed
• 2-3 tablespoons canola oil
• 1 large onion, diced
• 3 garlic cloves, smashed (or more if desired)
• 2 tablespoons tomato paste
• 2 cups beef broth
• 2 tablespoons ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 bay leafs

Directions

• Preheat the oven to 325 degrees Season the short ribs with kosher salt and black pepper on all sides. Dont be shy when seasoning! Heat the canola oil over medium high heat in a large cast iron skillet. Once hot, sear the short ribs on all sides until browned and caramelized. Do this in batches if necessary. This should take a total of 10-15 minutes. Reduce the heat to medium and add the diced onion and garlic. Toss to coat in the rendered fat, and allow to cook 5 minutes or until soft. Add the tomato paste. Using a wooden spoon, evenly distribute the paste throughout the skillet. Cook for 2 minutes to release the acidity. The onions will start to turn deep red! In a bowl combine the broth, ketchup, vinegar, and Worcestershire. Mix. Pour into the skillet. The short ribs should be half way submerged, IF NOT half way submerged add more beef broth. Add the bay leafs and bring to a simmer. Once the broth has reached a simmer, tightly cover with foil and transfer to the oven. Allow the short ribs to cook in the oven for 2 1/2-3 hours until fork tender. I kept checking after two hours. Garnish with parsley (or not) and eat however desired. I ate mine plain, but this is also delicious over polenta, mashed potatoes, rice, or even in ramen!