Braised Short Ribs with Cajun & Umami Spices

This is the perfect meal, easy to make all in one pot for a special occasion, or any day, with friends over or just family.

Ingredients

• Cajun Spice Mix  ·  2 tablespoons 
• Umami Seasoning  ·  3 tablespoons 
• Rosemary Leaves  ·  2 tablespoons 
• Thyme Leaves  ·  2 tablespoons 
• beef short ribs  ·  3 pounds 
• yellow onion , diced  ·  1 
• carrots , chopped  ·  3 
• olive oil  ·  3 tablespoons 
• salt and pepper , to taste  ·   
• all-purpose flour  ·  1/4 cup 
• red wine  ·  1 cup 
• beef broth  ·  21/2 cup 
• tomato paste  ·  2 tablespoons 

Instructions

This dish is made several hours before serving. It cooks in the oven for nearly 3 hours so you have an impressive dinner with hardly any kitchen work.

1. Preheat oven to 350 degrees F.
2. In a large Dutch oven with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove vegetables to a plate.
3. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
4. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
5. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
6. Add ribs, vegetables, Herbies Thyme, Rosemary, Umami and Cajun seasoning to the pot.
7. Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
8. Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
9. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
10. Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.

Jenny's Tips:

Using a Slow Cooker: - Follow steps 1-4 of the recipe and then transfer everything to your slow cooker. Cook on low for 6-8 hours.