Ingredients: • 3–4 lbs beef short ribs (bone-in preferred) • Kosher salt, black pepper, Garlic powder (smoked sea salt if you can find it) • 2 tbsp vegetable or olive oil • 2 large onions, red & white, chopped • 2 carrots, chopped • 2 celery stalks, chopped • 4 cloves garlic, minced • 2 tbsp tomato paste • 2 cups beef broth • 1 cup red wine • 2 sprigs fresh thyme • 2 sprigs rosemary • 2 bay leaves *Green onion for garnish ⸻ Instructions: 1. Preheat oven to 325°F (163°C). 2. Season ribs generously with salt, pepper and garlic. 3. Sear ribs in a heavy oven-safe pot or Dutch oven over medium-high heat with oil until browned on all sides (about 2–3 minutes per side). Remove and set aside. 4. Sauté vegetables (onion, carrot, celery) in the same pot until softened. Add garlic and tomato paste; cook another 2 minutes. 5. Deglaze with red wine, scraping up any browned bits. Simmer for 3–4 minutes. 6. Add broth and herbs, then return ribs to the pot. The liquid should come about halfway up the ribs. 7. Cover and braise in the oven for 2½–3 hours, or until the ribs are fork-tender and falling off the bone. 8. Skim fat from the surface and reduce the sauce 9. De-bone the ribs and shred it, set aside 10. Prepare your cornbread batter about 20 mins before the ribs are done. 11. Place the shredded ribs in a ramekin about halfway and top with the cornbread batter about 3/4 from the top 12. Bake according the your preferred pre-mixed cornbread recipe *Garnish with green onion 🍷 Pairing recommendations: Pour up some of that red wine you have left over! #fypシ #shortrib #cornbread #southerncomfort
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- 26 Oct 2025
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