Red wine braised short ribs
Recipe by Kelly Barton
5 lbs bone-in beef short ribs, cut crosswise into 2" pieces (important!!! Ask your butcher for the biggest meatiest ribs) - I figured that out real quick
salt and freshly ground pepper
3 tbsp oil
3 med onions, chopped
3 med carrots, peeled, chopped
2 celery stocks, chopped
2 tbsp all purpose flour
1 tbsp tomato paste
1 750ml bottle dry red wine (not a cheapy)
10 sprigs flat leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 bay leaves
1 head of garlic, halved crosswise
4 cups low salt beef stock
1. Preheat oven to 350. Season short ribs with salt and pepper. Heat oil in a large oven proof Dutch oven over med-high heat. Working in 2 batches, brown ribs on all sides, about 6 minutes per batch. Transfer ribs to plate. Pour off all but 3 tbsp drippings from pot.
2. Add onions, carrots, and celery to pot and cook over med-high heat, stirring often, until onions are browned, about 5 mins. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 mins. Stir in wine, then add ribs with any accumulated juices. Bring to a boil; lower heat to med and simmer until wine is reduced by half, about 25 mins. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
3. Cook until ribs are tender, 2 - 2 1/2 hours. Transfer 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. Serve in shallow bowls over mashed potatoes with sauce spooned over.
main courses October 05, 2016 03:45
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