Red Wine-Braised Shortribs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
5 pound bone-in beef short ribs, cut crosswise into 2 pieces |
kosher salt and 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 (preferably cabernet sauvignon) |
10 sprigs flat-leaf parsley |
8 sprigs thyme |
4 sprigs oregano |
2 sprigs rosemary |
2 fresh or dried bay leaves |
1 head of garlic, halved crosswise |
4 cups low-salt beef stock |
Directions:
1. Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. 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.
2. 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.
3. Cook until short ribs are tender, 2-2 1/2 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.
4. Cooks' note: To test if the ribs are done, pull on a bone. It should slide out freely.
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