Red Wine Braised Short Ribs

Ingredients:

  • 5 pounds bone-in beef short ribs (cut crosswise into 2 inch pieces)
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions (chopped)
  • 3 medium carrots (peeled, chopped)
  • 2 celery stalks (chopped)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 (750 milliliter) bottle dry red wine
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head garlic (halved crosswise)
  • 4 cups beef stock

Directions

Preheat oven to 350° F. Season short ribs with salt and pepper.

Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.

Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.

Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2-2½ hours. Transfer short ribs to a platter.

Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.

Serve in shallow bowls over mashed potatoes with sauce spooned over.

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