Ray's Tender Short Ribs with Rich Vegetable Sauce and Creamy Mashed Potatoes

Making Ray's Short Ribs

Step 1: Prepare the Vegetables [00:00]

Dice up an assortment of vegetables including 1 whole onion, celery, organic carrots, and garlic.

Step 2: Blend the Sauce [00:30]

Blend the diced vegetables with 2 cans of organic diced tomatoes, 1 small can of tomato paste, and about half of a large can of beef broth to create the sauce.

Step 3: Cut the Meat [01:00]

Cut the short ribs into even portions and trim off any excess fat.

Step 4: Sear the Meat [01:30]

Sear the short ribs in a pan to give them some color on the outside, but do not cook them through yet. Remove the excess oil from the pan.

Step 5: Deglaze the Pan [02:00]

Use red wine to deglaze the pan, scraping up all the flavorful bits from the bottom.

Step 6: Combine and Cook [02:30]

Add the blended vegetable sauce to the pan, along with some moisture and time, and let it cook.

Step 7: Add Brown Sugar [03:00]

Sprinkle brown sugar on top of the seared short ribs, then pour the sauce over them.

Step 8: Bake [03:30]

Place the pan in the oven at 350°F convection for about three hours.

Step 9: Strain the Sauce [04:00]

After cooking, strain the remaining sauce and add butter and corn starch to create a rich gravy.

Step 10: Plate [04:30]

Serve the short ribs with mashed potatoes and spinach. Enjoy your delicious meal!