braised short rib, rosemary fingerling potatoes, & roasted rainbow carrots 💥
first things FIRST:
- these smol spuds are the absolute cutest ok 🥔🥺
- we are entering root vegetable szn as you can tell by these carrots popping off 💃🏻🥕
- spent less than $20 on this dinner for two, with leftovers 🤑 thanks to @traderjoes & @harristeeter !
- I love short rib, that’s all
this is an easy one! dredge beef in flour, salt & pepper, heat some oil or butter in your pot/Dutch oven, and brown all sides of the beef. remove the ribs and sauté 3-4 minced garlic cloves, 2 minced shallots, 1 heaping tbsp tomato paste, 2 bay leaves, 1 rib celery or fennel, some sprigs of rosemary & thyme & oregano. deglaze with 1/2 cup (or more 🤷♂️) red wine, make sure you get those beefy bits on the bottom! add chicken or beef broth, a generous pinch of brown sugar, and some fresh ground pepper. stir and place ribs back in the pot. if you are a poor planner and started cooking at 9pm like @sahil.jpeg and me, you can use the instant pot and cook on high pressure for 40 min, if you actually plan ahead I’d recommend using a slow cooker, cooking on low on the stove for a few hours, or using a Dutch oven for the braising. once cooked, remove the lid and turn up the heat to allow the sauce to thicken, if you like a thicker sauce you can always use flour or starch! alternatives: you can cook root veggies, pearl onions, or mushrooms with the short ribs, I just wanted my veggies on the side last night. this would also be wonderful served over mashers or polenta. the 🌏 is your 🦪 !