Red Wine Braised Short Ribs
If you are stuck in on a snow day and want something hearty and comforting, this is a rich and flavorful dish that is sure to do the trick. Best served over mashed potatoes, it takes a good amount of time to make so start early. The good news is that most of the time is inactive, so once you put it in the oven you can sit back and relax. Short ribs are usually about 5 inches long at the grocery store, so ask the butcher to cut them in half or thirds. Unless you have a bone saw, you wouldn’t want to do this at home. Before you cook read this.
2.5 lbs bone in beef short ribs
1 medium onion (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
1.5 T tomato paste
1.5 T flour
1 bottle Cabernet Sauvignon
mixed fresh herbs (thyme, oregano, sage, rosemary)
2 dried bay leaves
1 head garlic (halved)
3 cups beef broth
Step 1: Salt and pepper short ribs and brown them in grapeseed oil over medium-high heat in a large Dutch oven.
Step 2: Remove short ribs and all but about two tablespoons of fat from the pot. Reserve fat for later steps.
Step 3: Add onion, carrot, and celery to the pot and cook over medium-high heat for ten minutes. Add reserved oil as needed.
Step 4: Add flour and tomato paste and cook over medium heat for five minutes, adding reserved oil again as needed.
Step 5: Add wine and scrape the bottom of the pot to incorporate any brown bits. Add a few sprigs of each herb, garlic, and bay leaves. Return short ribs to the pot and bring to a boil. Cook uncovered for 30 minutes to reduce wine.
Step 6: Add beef stock and return to a boil. Once boiling cover and place in a 325° oven for three hours or until meat is tender and falls of the bone without effort.
Step 7: Remove beef from pot and separate from bones. Strain sauce. Place meat on top of mashed potatoes and drizzle sauce on top.