{"id":251,"date":"2026-05-02T10:32:51","date_gmt":"2026-05-02T14:32:51","guid":{"rendered":"https:\/\/www.thehicksons.ca\/?p=251"},"modified":"2026-05-03T17:47:59","modified_gmt":"2026-05-03T21:47:59","slug":"beef-short-ribs","status":"publish","type":"post","link":"http:\/\/www.thehicksons.ca\/?p=251","title":{"rendered":"Beef Short Ribs"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Ingredients:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 Tablespoons olive oil<\/li>\n\n\n\n<li>1 yellow onion, diced<\/li>\n\n\n\n<li>3 carrots, chopped<\/li>\n\n\n\n<li>4 whole boneless beef short ribs<\/li>\n\n\n\n<li>salt and pepper, to taste<\/li>\n\n\n\n<li>1\/4 cup all-purpose flour<\/li>\n\n\n\n<li>1 cup dry red wine (such as Cote du Rhone or Pinot Noir)<\/li>\n\n\n\n<li>2 &#8211; 2 1\/2 cups beef broth<\/li>\n\n\n\n<li>2 &#8211; 3 Tablespoons tomato paste<\/li>\n\n\n\n<li>2 sprigs fresh thyme<\/li>\n\n\n\n<li>2 sprigs fresh rosemary<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Preheat oven to 350 degrees.<\/li>\n\n\n\n<li>In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat.<\/li>\n\n\n\n<li>Season the ribs with salt and pepper.\u00a0Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.<\/li>\n\n\n\n<li>Add onion and carrots and cook for a few&nbsp;minutes, stirring constantly.<\/li>\n\n\n\n<li>Add tomato paste, rosemary and thyme and continue to cook until you have a thick paste. Add flour and continue to cook.<\/li>\n\n\n\n<li>Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor.<\/li>\n\n\n\n<li>Add beef broth, salt and&nbsp;freshly ground black pepper. Stir until well blended and bring back to a boil.<\/li>\n\n\n\n<li>Add ribs, cover pot with&nbsp;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,<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Serve ribs over mashed potatoes&nbsp;with a spoonful of gravy from the pot.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Instructions:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-251","post","type-post","status-publish","format-standard","hentry","category-family"],"_links":{"self":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=251"}],"version-history":[{"count":3,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/251\/revisions"}],"predecessor-version":[{"id":255,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/251\/revisions\/255"}],"wp:attachment":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=251"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}