Ingredients
For the Short Ribs:
5 lbs beef short ribs (8-10 pieces)
Kosher salt
Coarse black pepper
1 tbsp olive oil
1 onion, diced
1 tsp tomato paste
1 tsp beef base or 1 beef bouillon cube
5 garlic cloves, minced
5 carrots, peeled and halved
2 celery stalks, diced
4 cups beef broth
½ cup red wine
4 sprigs thyme
4 sprigs oregano
2 fresh bay leaves
For the Brandy Sauce:
1 cup braising liquid (from the short ribs)
⅓ cup brandy
½ cup heavy cream
½ tbsp whole black peppercorns, slightly cracked
Preparation
Preheat the Oven: Set your oven to 325° Farenheit.
Sear the Ribs: Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs for 2-3 minutes on each side, or until they develop a deep golden brown crust. Remove the ribs from the Dutch oven and set aside.
Cook the Vegetables: In the same Dutch oven, add diced onions with a teaspoon of salt. Lower the heat to medium and cook until the onions are translucent. Stir in the tomato paste and cook for 2 minutes until fully incorporated. Add the beef base and cook for an additional minute. Then, add the carrots, garlic, and celery. Arrange the seared ribs over the vegetables. Pour in the beef broth and red wine. Add thyme, oregano, and bay leaves. Season with additional salt and pepper if desired.
Braise the Ribs: Cover the Dutch oven with its lid and transfer it to the oven. Cook for 2 to 2.5 hours, or until the ribs are fork-tender.
Prepare the Brandy Sauce: While the ribs are cooking, make the sauce. In a shallow pan, bring 1 cup of the braising liquid to a simmer over medium-high heat. Once it starts to simmer, add the brandy. Allow the alcohol to burn off for about 1 minute (be cautious of flare-ups). Stir in the heavy cream and cracked peppercorns. Whisk the mixture and cook for 2-3 minutes, or until the sauce has reduced by one-third. Season with salt to taste.
Serve and Enjoy!: Drizzle the brandy sauce over the short ribs and serve immediately.
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