Braised Short Ribs
Course
Main Dish
Cook Time
2 1/2-3
hours
Cook Time
2 1/2-3
hours
Ingredients
5
lbs
ribs
beef, bone-in, short
Onion salt
black pepper
freshly ground
3
tbsp
vegetable oil
3
onion(s)
medium sized, chopped
3
carrot(s)
medium sized, peeled, chopped
2
celery
chopped
3
tbsp
flour
all purpose
1
tbsp
tomato paste
1
750-ml bottle
dry red wine
preferably Cabernet Sauvignon
1/4
cup
Worcestershire Sauce
8
sprigs
thyme
4
sprigs
oregano
2
sprigs
rosemary
2
bay leaves
fresh or dried
1
head
garlic
halved crosswise
4
cups
beef stock
Instructions
Preheat oven to 350° Fahrenheit.
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 of 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, Worcestershire and 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, 2–2 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 onion salt and pepper.
Recipe Notes
These short ribs are even better when they are cooked the day before.