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Yield:  4 to 6 servings


5 lbs. Beef short ribs, 5” long or cut into 2 ½ “ pieces

Equal amounts of Season salt, black pepper an granulate garlic

Vegetable oil

1 large onion, medium dice

2 large carrots, peeled and medium diced

1 celery stalk, medium diced

1 Tbsp. minced garlic

2 Tbsp. tomato paste

2 sprigs fresh rosemary

5 sprigs fresh thyme (tie the rosemary/thyme) together with a piece of string

10 crimini mushrooms

4 to 6 cups Beef stock

1 cup red wine


Set oven at 350 degrees.

Liberally coat the short ribs with the season salt, black pepper, and garlic. Add just enough vegetable oil to coat the bottom of a hot 6-to-8-quart saucepot over medium-high heat.

Add the beef and sear until the meat is nicely browned on all sides. Remove the meat from the saucepot and set aside.

Remove most of the oil from pot and then add onions, carrots, celery, and garlic, sautéing for 3 minutes. Add tomato paste, stir, and cook for another 5 minutes. Pour in the beef stock (4 cups) and red wine and bring to a boil. Add the rosemary/thyme bundle, mushrooms, meat, and any liquids back to the pot. Cover and place into pre-heated oven.

Cook for 3 and a half hours (checking after 2 hours), in case you need more liquid, add more stock. Cook until the short ribs are fork-tender, remove from the oven, retrieve the rosemary/thyme bundle and discard.

Set aside and hold until ready to serve.

Make a ROUX

Yields: 1 ½ cups

3 Tbsp. butter

3 Tbsp. flour

2 cups beef stock (or equal amounts of remaining cooking liquid) from beef short ribs, strained

2 Tbsp. BLiS Soy Sauce

Salt and pepper to taste.


Melt butter in a saucepot over low heat. Add flour to the melted butter, stir and cook until the roux takes on a golden color, about 5 minutes.

Pour the stock into the roux, stirring until the liquid is smooth and starts to thicken. Add BLiS soy sauce, salt, and pepper to taste. Simmer over low heat for 15 to 20 minutes.

Keep warm until ready to serve.