Red Wine–Braised Short Ribs

• Meat

  • 5 lb Beef short ribs, bone-in

• Produce

  • 2 Bay leaves, fresh or dried
  • 3 Carrots, medium
  • 2 Celery stalks
  • 10 sprigs Flat-leaf parsley
  • 1 head Garlic
  • 3 Onions, medium
  • 4 sprigs Oregano
  • 2 sprigs Rosemary
  • 8 sprigs Thyme

• Canned Goods

  • 4 cups Beef stock, low-salt
  • 1 tbsp Tomato paste

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 750-milliliter bottle Red wine, dry

Found on epicurious.com

Ingredients

• 5 pound 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-milliliter 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

Directions

• Preparation Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons 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. Serve in shallow bowls over mashed potatoes with sauce spooned over. Cooks' note:To test if the ribs are done, pull on a bone. It should slide out freely.

Nutrition