8 oz. mini golden potatoes, cut in half (or more if desired)
3 cloves garlic, smashed
2 tablespoons tomato paste
3 cups organic beef stock (preferably low-sodium)
3 sprigs fresh thyme
2 bay leaves
8 oz. button mushrooms, cut in half
kosher salt and black pepper as needed
light olive oil as needed
needed: 12″ cast-iron skillet*
Pre-heat oven to 325 degrees.
Season the short ribs heavily on all sides with salt and pepper.
Combine the chopped onions, garlic, carrots, and potatoes in a large bowl and season with salt and pepper. Set aside until needed.
Heat 3-counts of the oil in the skillet over medium-high heat. Sear the short ribs on all sides until a nice brown color forms, about 8-10 minutes.
Add the vegetables and toss to combine in the pan-juices. Add the tomato paste and cook while distributing the paste.
Allow to cook for 1-2 minutes.
Add 2 1/2 to 3 cups of the stock until the vegetables and short ribs are just about (but not fully) submerged.
Refer to pictures in post. Add the thyme and bay leaves. Bring to a boil and boil for 2 minutes.
Carefully cover the skillet with foil and transfer to the oven. Cook for 2 1/2 hours. Peel back the foil and if desired, add in the mushrooms.
Cover and cook for another 30 minutes or until the beef is incredibly tender.
If you have extra pan juices after everyone eats, save and freeze as it will make an excellent au jus for steak sandwiches, pork chops, and more.
*if you have boneless short ribs, add 2-4 tablespoons of flour to the skillet before adding in the stock. the bone contains collagen which helps to give the juices body. you can even add the flour with bone-in short ribs if you are looking for a gravy like consistency.
*if your cast iron skillet does not hold 3-4 cups of liquid you may use a Dutch Oven.