As the weather begins to turn colder and colder it’s only natural for us to crave foods that are satisfying and keep us warm. During fall and winter, we have a tendency to make meals that will sit on the stove or go in the oven for several hours.
You get two for the price of one with this recipe. An excellent hardy meal that will warm you up from the inside, and while your stove or oven is on it will heat up your house, keeping you warm on the outside.
I am personally a big fan of any meat that can be braised for long hours in red wine and these short ribs fit the bill perfectly. The slow long cooking process makes the short ribs fork tender while the bones and red wine come together to make a thick sauce resembling a demi glaze from a Michelin Star restaurant.
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
Instructions
- 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.
Recipe source: Epicurious
Photo source: @shawneemenard
