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Ingredients
- 5 pound bone-in beef short ribs, cut crosswise into 2" pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 medium onions, chopped
- 3 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups low-salt beef stock
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Preparation
Preheat oven to 350°F. Season short ribs with salt and
pepper. Heat oil in a large Dutch oven over medium-high
heat. Working in 2 batches, brown short ribs on all sides,
about 8 minutes per batch. Transfer short ribs to a plate.
Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots, and celery to pot and cook over
medium-high heat, stirring 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 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 in shallow
bowls over mashed potatoes with sauce spooned over.
Cooks' note:
To test if the ribs are done, pull on a bone. It should slide out freely.
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