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Braised Short Ribs
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Ingredients
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Yield: 8 SERVINGS
Total Cook Time: 3-3½ Hours
INGREDIENTS
5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
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
750 milliliters dry red wine, Cabernet Sauvignon recommended
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-sodium beef stock
Kosher salt
Freshly ground black pepper
Total Cook Time: 3-3½ Hours
INGREDIENTS
5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
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
750 milliliters dry red wine, Cabernet Sauvignon recommended
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-sodium beef stock
Kosher salt
Freshly ground black pepper
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Preparation Method
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1. Preheat oven to 350°F Convection Roast Mode with a rack set at position “2.”
2. In a large Dutch oven over medium-high heat, heat oil. Season short ribs with salt and pepper. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
3. Pour off all but 3 tablespoons of drippings from pot.
4. Add onions, carrots, and celery to pot, cooking and stirring over medium-high heat until onions are browned, about 5 minutes.
5. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes.
6. Stir in wine, and then add short ribs with any accumulated juices. Bring to a boil; lower to medium heat and simmer until wine is reduced by half, about 25 minutes.
7. Add garlic and all the herbs to pot. Stir in stock. Bring to a boil, cover, and transfer to oven.
8. Cook in oven until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter.
9. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
10. Serve in shallow bowls over mashed potatoes with sauce spooned over the top.
2. In a large Dutch oven over medium-high heat, heat oil. Season short ribs with salt and pepper. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
3. Pour off all but 3 tablespoons of drippings from pot.
4. Add onions, carrots, and celery to pot, cooking and stirring over medium-high heat until onions are browned, about 5 minutes.
5. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes.
6. Stir in wine, and then add short ribs with any accumulated juices. Bring to a boil; lower to medium heat and simmer until wine is reduced by half, about 25 minutes.
7. Add garlic and all the herbs to pot. Stir in stock. Bring to a boil, cover, and transfer to oven.
8. Cook in oven until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter.
9. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
10. Serve in shallow bowls over mashed potatoes with sauce spooned over the top.
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