Braised Short Ribs

By ctaubenheim

Ingredients

• 6 lbs boneless short ribs, trimmed
• coarse salt and freshly ground pepper
• 1/4 cup olive oil
• 3 large onions (9 oz each), halved lengthwise and cut crosswise into 1/4
• inch slices
• 6 garlic cloves, finely chopped
• 1/3 cup packed dark brown sugar
• 1 1/2 cup red wine
• 1 1/2 cups low sodium store bought chicken stock
• 1 Tbsp fresh thyme leaves
• 1 Tbsp finely chopped fresh rosemary
• 1/2 cup fresh flat leaf parsley, finely chopped, plus more for garnish
• 1 cup celery
• 5 bay leaves
• optional: 1 pound parsnips, peeled and cut into 1/2 inch slices
• 1 3/4 lb carrots, peeled and cut on the diagonal into 1 inch pieces
• 1 1/2 lbs yukon gold potatoes, peeled and cut into 1 inch pieces

Preparation

Step 1

Preheat oven to 325. Season ribs with salt and pepper. Dredge in flour; shake off excess. Brown half of ribs on all sides, about 10 minutes total; transfer to plate. Repeat with 1 Tbsp oil and remaining ribs. Reduce heat to medium, warm 1 Tbsp oil. Cook onions and celery until translucent - about 10 minutes. Raise heat to medium. Add garlic, cook 3 minutes, stirring occasionally. Stir in brown sugar, wine, stock and 1/2 cup of water. Add thyme, rosemary and parsley. Return beef to pot. Bring to a boil. Remove from heat. Cover, transfer to oven. Cook until almost fork tender, about 1 1/2 hours. Remove pot from oven. Stir in vegetables (carrots, parsnips and potatoes) if desired. Return to oven; cook until fork gender, 1 hour 10 minutes more. Gently transfer beef and vegetables to a baking sheet or a plate. Skim fat from cooking liquid. Simmer over medium heat until reduced by about half, about 7 minutes. Return beef and vegetables to pot. Season with salt and pepper; toss gently. Transfer to serving platter. Sprinkle with parsley.