Short Ribs Braised in Red Wine
  • 5 pounds 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-ml 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
  1. Preheat oven to 350 degrees.
  2. Sprinkle ribs with salt and pepper. Heat oil over medium high heat in a dutch oven and brown meat on all sides. This might take a few batches. Transfer ribs to a plate and drain the oil reserving about 3 tablespoons.
  3. To the dutch oven add the carrots, celery and onion and cook until veggies are softened and nicely browned. Add the flour and tomato paste and cook stirring constantly for several minutes. Stir in the wine and then add the short ribs with their juices. Bring to a boil and the reduce heat to medium high heat and let the wine reduce to about half. Add the herbs and garlic to the pot. Stir in the stock and then boil. Cover and transfer to the oven.
  4. Cook for about 2-2½ hours until the short ribs are nice and tender. strain sauce into a good-sized bowl and then skim fat from the top and discard. Season with salt and pepper. If you cook the ribs a day ahead you can put them in the fridge once the dutch oven has cooled instead of straining the juice and skimming the fat. The next day take the ribs out about an hour before serving and scrape the fat off the top. It should come off quite easily. Heat the ribs through until heated thoroughly over low to medium heat.
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