- 3-4 lbs short ribs (let sit out at room temperature, well salted for at least 1 hour before cooking)
- 2-3 tablespoons neutral cooking oil (such as avocado oil)
- 8 oz sliced mushrooms, such as baby bella or shiitake
- 3 leeks (or 1 large onion), thinly sliced
- 2 shallots, thinly sliced
- 8 cloves of garlic, sliced
- 6 oz tomato paste (1 small can)
- Red pepper flakes, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 5-6 carrots, roughly chopped
- 1 bunch of celery, thinly sliced
- 3 cups dry red wine, such as cabernet sauvignon
- 2 cups beef broth (or chicken)
- 1/4 cup soy sauce
- 2 sprigs rosemary
- Fresh parsley, for garnish
Heat a large dutch oven over medium-high heat 2-3 minutes. Add the oil and start searing the short ribs. Don't crowd the surface; work in batches if needed. Try to get deep browning on at least 2 sides of the meat, but in no way are we trying to cook the meat all the way through at this step.
Set aside the seared meat. Add the mushrooms to the pan (there should be some additional fat rendered from the searing). Let the cook 3-5 minutes over medium heat so they can develop some browning before adding the shallots, leeks, and garlic. Let these cook over medium-low heat, until the veggies have softened significantly and start to become golden, 5-10 more minutes.
Add the tomato paste and continue to cook over medium-low heat 3 more minutes. We do not want a raw taste from the tomato paste.
Add the red pepper flakes, black pepper, garlic powder, and salt (to taste). Let the spices toast an additional minute before adding the carrots, celery, wine, broth, and soy sauce.
Top with the sprigs of rosemary and simmer, covered) on low for 3-4 hours (or place in oven at 300° F), until fall-off-the-bone tender.
Top with fresh parsley and enjoy.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.