Ingredients
- 5 lbs bone-in beef short ribs cut crosswise into 2" pieces
- Kosher salt freshly ground pepper
- 3 tbs vegetable oil
- 3 medium onions, chopped
- 3 medium carrots, peeled and chopped
- 2 stalks of celery, chopped
- 3 tbs all-purpose flour
- 1 tbs tomato paste
- 1 750 ml bottle of dry red wine (Cabernet Sauvignon)
- 10 sprigs flat leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 bay leaves
- 1 head of garlic, halved crosswise
- 4 cups low salt beef stock
Preparation
Step 1
Preheat oven to 350. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium high heat. Working in 2 batches, brown ribs on all side, about 8 minutes per batch. Transfer ribs to plate. Pour off all but 3 tbs drippings from pot.
Add onions, carrots, and celery to pot and cook over medium high heat, 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 juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all the herbs to pot along with garlic. If you don't have all the fresh herbs, just thyme or rosemary will work. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
Serve over mashed potatoes with sauce.