Braised Short Ribs
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 5 lb bone-in beef short ribs, cut crosswise into 2 inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 3 yellow onions, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all purpose flour
  • 1 tablespoon tomato paste
  • 1 750 ml bottle dry red wine
  • 10 sprigs parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 dried bay leaves
  • 1 head of garlic, cloves peeled and slightly smashed
  • 4 cups beef stock
Instructions
  1. Preheat oven to 350F.
  2. Heat oil over high heat in a large dutch oven. Season short ribs with salt and pepper on both sides. Working in batches, sear meat on both sides for about 4 minutes each. Transfer short ribs to plate.
  3. Lower heat to medium. Add onions, carrots, and celery to pot and cook until onions start to brown. Add flour and tomato paste and cook, stirring frequently for 2-3 minutes.
  4. Pour in wine, add short ribs back to pot, and bring to a boil. Reduce heat and simmer for about 20 minutes, until wine is reduced by half.
  5. Add all herbs and garlic to pot. Stir in beef stock. Bring to a boil, cover, and transfer entire pot to oven.
  6. Cook until short ribs are tender, about 2-2½ hours.
  7. Remove herb springs with tongs. Serve short ribs and vegetables over mashed potatoes.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/01/23/braised-short-ribs/