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INGREDIENTS:
3.5 lbs beef short ribs
3 tbsp avocado oil
1 tsp kosher salt
½ tsp black pepper
1 tsp meat & steak seasoning
1 tsp smoked paprika
1 yellow onion, chopped
4 garlic cloves, minced
1 tbsp tomato paste
½ tsp dried oregano
½ cup red wine
4 cups beef broth
1 tbsp Worcestershire sauce
2 scallion stalks
Few sprigs thyme
2 bay leaves
Hot water on hand
INSTRUCTIONS:
1) Clean, then pat dry room temperature beef short ribs. Drizzle 1 tbsp avocado oil over the ribs, them season with salt, black pepper, meat & steak seasoning, and smoked paprika. Set aside to marinate for a few minutes while you prepare the other ingredients.
2) In a large dutch pot on medium-high heat, add 2 tbsp avocado oil. Sear the beef short ribs for a few minutes on each side. Remove, then turn the heat down to medium-low.
3) Add the onion, and sauté for about a minute while using a wooden spoon to scrape up some of the brown bits at the bottom. Stir in the tomato paste, then add the garlic and oregano, giving another quick stir before deglazing the pot with red wine.
4) Allow the red wine to reduce slightly, then add the seared beef short ribs back to the pot. Pour in the beef broth to nearly cover the short ribs, but you should still be able to see them. Add the Worcestershire sauce, scallion, thyme, and bay leaves, then cover and let the short ribs cook low and slow for about 3 hours. Check on it every hour to stir to make sure nothing is sticking, and add hot water back to level if needed.
Serve with mashed potatoes or corn soufflé. Enjoy!
