Red Wine-Braised Short Ribs

Name: Red Wine-Braised Short Ribs
Total time: 170 min
Yield: 6
Ingredients: 2 celery stalks, chopped; 1 head of garlic, halved crosswise; 2 fresh or dried bay leaf; 2 sprigs fresh rosemary; 4 sprigs fresh oregano; 8 sprigs freesh thyme; 10 sprigs flat-leaf parsley; 1 750-ml bottle dry red wine; 4 c low-sodium beef stock; 1 Tbsp tomato paste; 3 medium carrots, peeled, chopped; 3 medium yellow onions, chopped; 3 Tbsp vegetable oil; 2 1/2 c all-purpose flour; 5 mg bone-in beef short ribs, cut crosswise into 2" pieces; kosher salt freshly ground black pepper

2 hr(s) 50 mins

Total time

6

Serving

16

Ingredients

Enable cook mode

Ingredients

celery stalks, chopped

head of garlic, halved crosswise

fresh or dried bay leaf

sprigs fresh rosemary

sprigs fresh oregano

sprigs freesh thyme

sprigs flat-leaf parsley

750-ml bottle dry red wine

clow-sodium beef stock

Tbsptomato paste

medium carrots, peeled, chopped

medium yellow onions, chopped

Tbspvegetable oil

2¹⁄₂

call-purpose flour

mgbone-in beef short ribs, cut crosswise into 2" pieces

kosher salt freshly ground black pepper

Directions

Step 1

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. 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 Tbsp. drippings from pot.

Step 2

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.

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