Learn more at our website: https://thefarmtraveler.com/

Subscribe to the Five Minute Friday Newsletter
https://farmtravelerseries.substack.com/

Follow us on social media!
  / farm_traveler  
  / thefarmtraveler  
  / thefarmtraveler  
https://www.carbontv.com/podcasts/far...

Subscribe to the podcast here:
https://podkite.link/FarmTraveler


Recipe:
After trimming the ribs of fat and any silver skin, add salt and pepper then brown all sides.

Once browned, remove from pan.

Add in a little olive oil followed by 3 chopped carrots, 3 celery stalks chopped, a few heads of garlic and 1 1/2 cartons of beef stock. Let that simmer for a few minutes.

Then put back in the short ribs and place in a 250 degree over for 2 1/2 - 3 hrs. (Honestly I should have let mine for for close to 4 hrs).

For the brussels:
Cut all brussels in half.

In bowl, add 4 tb of olive oil, salt, pepper, and garlic powder.

Place on a sheet pan and roast in the 250 degree oven for 45-50 minutes or until desired doneness.

For sauce:
After removing the ribs from the pot, blend the stock, carrots, celery, and garlic. Then use a strainer and pour into a pan. Next, let the sauce reduce for an about 20-30 minutes or until it’s think like a gravy. Then BOOM, you’ve got an amazing sauce for your short ribs.