RED WINE BRAISED SHORT RIBS

RED WINE BRAISED SHORT RIBS image

Yield 3

Number Of Ingredients 16

1.5 pounds bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
1 tablespoons vegetable oil
1 medium onions, chopped
1 medium carrots, peeled, chopped
1 celery stalks, chopped
1 1/2 tablespoons all-purpose flour
1/2 tablespoon tomato paste
375-ml bottle dry red wine
5 sprigs flat-leaf parsley
4 sprigs thyme
2 sprigs oregano
1 sprigs rosemary
1 fresh or dried bay leaves
1/2 head of garlic, halved crosswise
1 cups low-salt beef stock

Steps:

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 1 Tbsp. 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, 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 salt and pepper.