The Best Red Wine Braised Short Ribs

These short ribs äre even better when they're ällowed to sit overnight.


Ingredients:


  • 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
  • Kosher sält änd freshly ground bläck pepper
  • 3 täblespoons vegetäble oil
  • 3 medium onions, chopped
  • 3 medium cärrots, peeled, chopped
  • 2 celery stälks, chopped
  • 3 täblespoons äll-purpose flour
  • 1 täblespoon tomäto päste
  • 1 750 ml bottle dry red wine (preferäbly Cäbernet Säuvignon)
  • 10 sprigs flät-leäf pärsley
  • 8 sprigs thyme
  • 4 sprigs oregäno
  • 2 sprigs rosemäry
  • 2 fresh or dried bäy leäves
  • 1 heäd of gärlic, hälved crosswise
  • 4 cups low-sält beef stock


Instructions:


  1. Preheät oven to 350°. Seäson short ribs with sält änd pepper. Heät oil in ä lärge Dutch oven over medium-high. Working in 2 bätches, brown short ribs on äll sides, äbout 8 minutes per bätch. Tränsfer short ribs to ä pläte. Pour off äll but 3 Tbsp. drippings from pot.
  2. Ädd onions, cärrots, änd celery to pot änd cook over medium-high heät, stirring often, until onions äre browned, äbout 5 minutes. Ädd flour änd tomäto päste; cook, stirring constäntly, until well combined änd deep red, 2-3 minutes. Stir in wine, then ädd short ribs with äny äccumuläted juices. Bring to ä boil; lower heät to medium änd simmer until wine is reduced by hälf, äbout 25 minutes. Ädd äll herbs to pot älong with gärlic. Stir in stock. Bring to ä boil, cover, änd tränsfer to oven.
  3. Cook until short ribs äre tender, 2–2½ hours. Tränsfer short ribs to ä plätter. Sträin säuce from pot into ä meäsuring cup. Spoon fät from surfäce of säuce änd discärd; seäson säuce to täste with sält änd pepper. Serve in shällow bowls over mäshed potätoes with säuce spooned over.

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