Braised Short Ribs
Cook Time
2 1/2-3hours
Cook Time
2 1/2-3hours
Ingredients
Instructions
  1. Preheat oven to 350° Fahrenheit.
  2. Season short ribs with salt and pepper
  3. Heat oil in a large Dutch oven over medium-high heat.
  4. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.
  5. Transfer short ribs to a plate. Pour off all but 3 Tablespoons of drippings from pot.
  6. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
  7. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
  8. Stir in wine, Worcestershire and then add short ribs with any accumulated juices.
  9. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
  10. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  11. Cook until short ribs are tender, 2–2 1/2 hours.
  12. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup.
  13. Spoon fat from surface of sauce and discard; season sauce to taste with onion salt and pepper.
Recipe Notes

These short ribs are even better when they are cooked the day before.