Red Wine Braised Short Ribs
- 5 lbs Bone-in beef short ribs, cut crosswise into 2-inch pieces
- Salt and freshly ground black pepper
- 3 tbsps Vegetable Oil
- 3 Medium onions, chopped
- 3 Medium carrots, peeled and chopped
- 2 Celery stalks, chopped
- 3 tbsps All-purpose flour
- 1 tbsp Tomato paste
- 1 750 ml bottle dry red wine
- 10 Sprigs flat-leaf parsley
- 8 Sprigs fresh thyme
- 4 Sprigs fresh oregano
- 2 Sprigs fresh rosemary
- 2 Fresh or dried bay leaves
- 1 Head of garlic, halved crosswise
- 4 cups Low-salt beef stock
Preheat oven to 350°.
Season short ribs with salt and pepper. Heat oil in a large Dutch Oven over medium-high heat. Brown short ribs on all sides (may need to work in 2 batches) - about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tbsp drippings from the pot.
Add onions, carrots and celery to pot and cook over medium-high heat. Stir 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 platter. Strain sauce from the 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 or quartered potatoes, with sauce spooned over top.
*Best enjoyed with Andrew Murray Vineyards 2018 Espérance.
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