Red Wine-Braised Short Ribs

Name: Red Wine-Braised Short Ribs
Yield: 6
Ingredients: 5 mg very meaty bone-in beef short ribs, cut into 2-inch chunks; 1 good olive oil; 1 kosher salt and freshly ground pepper; 3 c chopped leeks, white and light green part; 3 c chopped celery; 2 c chopped yellow onion; 2 c chopped unpeeled carrot; 1 1/2 Tbsp minced garlic; 1 bottle burgundy, cote du rhone, chianti, or other dry red wine; 4 c beef stock, preferably homemade or college inn; 1 c canned crushed tomatoes, such as san marzano; 1 bottle guinness draught stout; 6 sprigs fresh thyme, tied with kitchen string

0 mins

Total time

6

Serving

13

Ingredients

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Ingredients

mgvery meaty bone-in beef short ribs, cut into 2-inch chunks

good olive oil

kosher salt and freshly ground pepper

cchopped leeks, white and light green part

cchopped celery

cchopped yellow onion

cchopped unpeeled carrot

1¹⁄₂

Tbspminced garlic

bottle burgundy, cote du rhone, chianti, or other dry red wine

cbeef stock, preferably homemade or college inn

ccanned crushed tomatoes, such as san marzano

bottle guinness draught stout

sprigs fresh thyme, tied with kitchen string

Directions

Step 1

Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.

Step 2

Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.

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