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Ingredients
- 3 1/2 pounds bone-in beef short ribs, about 2 inches thick
- Salt and freshly ground black pepper
- 1 tablespoon canola oil
- 1 yellow onion, roughly chopped
- 2 large carrots, peeled and roughly chopped
- 2 celery stalks, trimmed and roughly chopped
- 4 garlic cloves
- 1 cup red wine (such as Malbec)
- 5 cups low-sodium or homemade beef stock or broth, or water
- 4 cups crushed tomatoes
- 1/2 cup sugar
- 2 bay leaves
- 1/8 teaspoon saffron
Details
Servings 4
Preparation
Step 1
1. Preheat the oven to 350˚. Season the short ribs with salt and pepper. In a large ovenproof pot or Dutch oven set over medium-high heat, warm the canola oil. Cook the short ribs, working in batches, until brown on all sides, about 10 minutes. Transfer the short ribs to a plate and set aside.
2. Reduce the heat to medium. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until browned, about 5 minutes. Add the red wine to the pot and cook for 1 minute. Add the beef stock (or water), tomatoes, sugar, bay leaves and saffron and bring the mixture to a boil.
3. Season the mixture with salt and pepper. Return the short ribs to the pot, submerging them completely. Cover and cook in the oven until the short ribs are fork-tender, about 3 hours.
4. Remove the pot from the oven and skim the oily top layer from the liquid. Remove and discard the bay leaves. Transfer the short ribs to a plate and cover with foil to keep warm. Cook the sauce over medium-high heat, stirring occasionally, until thickened and reduced by about a third.
5. Remove the foil from the short ribs and divide among four to six plates. Pour the sauce over the top and serve immediately with desired accompaniments.
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