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Ingredients
ScaleNo serving count in the source — scale by factor
- beef short rib, English-cut3 lb
- salt
- black pepper, freshly ground
- worcestershire sauce1/4 cup
- red wine2 cup
- tomato paste3 tbsp
- onion, large; diced1
- smoked paprika1 tbsp
- red potatoes, quartered; unpeeled1 1/2 lb
- olive oil, divided2 tbsp
- beef stock1/4 cup
- rosemary, fresh; finely chopped2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Heat a 6-quart Dutch oven over medium high heat. Add oil and heat for one more minute.
Season shortribs with salt and freshly ground black pepper. Add to Dutch oven and cook until deeply browned on all sides. Remove and keep warm.
Add remaining oil and onion and sauté until lightly browned at the edges. Add potatoes, shortribs, and remaining ingredients except rosemary.
Place in a cold oven then turn oven to 250°F and bake for 5½ hours.
Remove and skim fat. Serve sprinkled with rosemary.