Iga Pendek Daging Sapi Rebus

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Add the 2 tablespoons olive oil to a large, heavy-bottom Dutch oven over medium-high heat. Season the 5-6 bone-in beef short ribs with salt and pepper, to taste.
2. Place the ½ cup flour on a plate and coat the ribs in flour on all sides.
3. Add the short ribs to the hot pot to sear the sides until brown. Sear for 1-2 minutes, then turn with tongs to sear all sides. Remove the short ribs and set aside on a plate.
4. Turn the heat down to medium, then add the 1 cup chopped carrots, 1 cup chopped onion, 1 cup chopped celery, and 1 head garlic, Cook for about 5 minutes until they start to soften.
5. Pour in the 4 cups red wine. Bring to a boil for about 1 minute, allowing the wine to reduce. Add in the 4 cups beef broth, 1 tablespoon tomato paste, and 1 tablespoon Worcestershire sauce.
6. Return the short ribs back to the pot, then place the 2 sprigs Rosemary and 2 sprigs thyme on top of the meat. Cover the pot with a lid and place it in the preheated oven. Cook for 2 to 2 ½ hours or until the meat is very tender and pulls away from the bone.
7. To make the gravy, remove the short ribs from the pot and set aside. Using a strainer, strain the veggies from the liquid.
8. Return the strained liquid back to the pot over medium-high heat. Bring the mixture to a boil for 2-3 minutes or until it starts to thicken. Pour the gravy over each serving of meat, and enjoy!