Smoked Paprika Red Pepper Beef Short Ribs Braise

Ingredients

• 2½ lbBeef Short Ribs
• 2 cupsVegetable Broth
• 1 onionYellow Onion
• 4 clovesGarlic
• 2 tbspOlive Oil
• 8 ozDaikon Radish
• ½ cupCooking Wine
• 10 ozRed Bell Pepper
• 1 tspSmoked Paprika
• 2 tbspTomato Paste
• 1 tspTable Salt
• ½ tsp, groundBlack Pepper

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 325°F (163°C). Chop the Yellow Onion, mince the Garlic, prepare the Daikon Radish, and prepare the Cooking Wine, Red Bell Pepper, Smoked Paprika, Tomato Paste.
2. Keep the raw Beef Short Ribs and raw juices away from ready-to-eat foods, utensils, and surfaces. Season the Beef Short Ribs with the Table Salt and Black Pepper, heat the Olive Oil in a Dutch oven, and brown the cut on all sides.
3. Add the Yellow Onion, Garlic, Daikon Radish, Cooking Wine, Red Bell Pepper, Smoked Paprika, Tomato Paste, and Vegetable Broth. Cover and braise in the oven for about 180 minutes until fork-tender and the Beef Short Ribs reaches at least 145°F (62.8°C).
4. Transfer the Beef Short Ribs to a clean platter and rest it for at least 3 minutes before slicing or serving with the braising vegetables and sauce.