• 2 tablespoons canola oil
  • 2 spanish onions, diced small
  • 1 pound short ribs, trimmed and cut into ½-inch cubes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons sweet paprika
  • 1 ½ teaspoons caraway seeds
  • 1 ½ cloves garlic, finely chopped
  • 1 medium carrot, cut into ½-inch cubes
  • 1 ½ ribs celery, diced small
  • 1 ½ cups canned tomatoes, diced
  • 1 red bell peppers, diced small
  • 2 cups beef stock
  • 1 cups dry red wine

Passo a passo

  1. In a medium dutch oven, season the short rib with salt and pepper, sear on all sides. Set beef aside.
  2. Add diced bacon, onions, carrots, peppers and celery to the dutch oven, allowing veg to cook through.
  3. Add caraway and paprika and toast.
  4. Reduce sauce and place in a blender until completely combined.
  5. Add the sauce back to the pot, add beef, stock, and wine. Simmer for 2-3 hours until beef is tender and the sauce has become thicker.