Serves: 4
Prep Time: 20 minutes
Cook Time: 2.5–3 hours
Total Time: ~3 hours
Ingredients
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4 bone-in beef short ribs (about 3–4 lbs total)
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2 tbsp Perfeito Brazilian All Purpose Seasoning
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2 tbsp avocado oil (or olive oil)
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2 medium carrots, diced
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2 celery stalks, diced
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1 large yellow onion, diced
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2 tbsp tomato paste
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¼ cup fresh parsley, chopped (plus extra for garnish)
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2 cups dry red wine
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4 cups beef broth
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6 garlic cloves, smashed
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4 sprigs fresh thyme
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Salt & black pepper, to taste
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4 cups mashed potatoes (for serving)
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2 tbsp fresh chives, chopped (for garnish)
Instructions
1. Season & Sear the Ribs
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Pat the short ribs dry with paper towels.
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Season generously with Perfeito Brazilian All Purpose Seasoning.
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Heat oil in a Dutch oven and sear ribs on all sides until deeply browned (about 2–3 minutes per side). Remove and set aside.
2. Build the Flavor Base
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In the same Dutch oven, add carrots, celery, and onion. Cook over medium heat until softened, about 5–6 minutes.
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Stir in tomato paste and cook for 2 minutes to caramelize.
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Add parsley and stir to combine.
3. Deglaze
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Pour in the red wine, scraping up any browned bits from the bottom.
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Simmer for 5 minutes until the wine reduces slightly.
4. Braise the Ribs
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Return the short ribs to the pot.
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Add beef broth, garlic, and thyme. Liquid should nearly cover the ribs.
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Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).
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Braise for 2.5 to 3 hours, or until the ribs are fork-tender.
5. Make the Sauce
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Carefully remove the ribs from the pot and set aside.
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Strain the cooking liquid into a saucepan, discarding the solids.
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Simmer over medium-high heat until reduced to a glossy, thick sauce (about 10–15 minutes). Season with salt and pepper to taste.
6. Serve
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Spoon mashed potatoes onto plates, top with braised short ribs, and drizzle with the red wine sauce.
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Garnish with fresh chives and a sprinkle of parsley.