SHORT RIBS
RED WINE-BRAISED
INGREDIENTS
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5 lbs. bone-in beef short ribs, cut crosswise into 2” pieces
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Salt and black pepper
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3 Tbsp. vegetable oil
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3 medium onions, roughly chopped
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3 medium carrots, peeled, chopped
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2 celery stalks, chopped
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3 Tbsp. all-purpose flour
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1 Tbsp. tomato paste
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1 bottle (750 ml) Cabernet Sauvignon (or another dry red wine)
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10 sprigs flat-leaf parsley
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8 sprigs thyme
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4 sprigs oregano
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2 sprigs rosemary
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2 fresh bay leaves
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1 head of garlic, halved crosswise
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4 cups beef stock
DIRECTIONS
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Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches and be sure to brown the short ribs on all sides, about 8 minutes per batch. Transfer short ribs to
a plate. Pour off all but 3 Tbsp. drippings from pot. -
Add onions, carrots, and celery to pot and cook over medium-high, stirring often, until onions are browned, about 5 minutes.
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Add flour and tomato paste. Cook, stirring constantly, until well combined and deep red, 2-3 minutes.
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Pour 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.
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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.
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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.