Braised Short Ribs

Braised Short Ribs

from damndelicious.net

Ingredients

  • 4 pounds beef short ribs
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/3 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 sweet onion (chopped)
  • 2 large carrots (cut into 1-inch pieces)
  • 2 celery ribs (chopped)
  • 3 tablespoons tomato paste
  • 3 cloves garlic (minced)
  • 2 cups dry red wine
  • 1 1/2 cups beef stock
  • 2 tablespoons balsamic vinegar
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf

Directions

  1. 1

    Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working one at a time, dredge in flour.

  2. 2

    Heat olive oil in a Dutch oven over medium high heat. Working in batches, add beef and cook until evenly browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.

  3. 3

    Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.

  4. 4

    Stir in tomato paste and garlic until fragrant, about 1 minute.

  5. 5

    Stir in wine, beef stock and balsamic vinegar, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary and bay leaf; season with salt and pepper, to taste.

  6. 6

    Bring to a boil; reduce heat and simmer. Top with beef, bone-side up.

  7. 7

    Place into oven, covered, and bake until beef is fork-tender, about 2 hours and 30 minutes. Set beef aside; keep warm.

  8. 8

    Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper, to taste.

  9. 9

    Serve beef with juices immediately with mashed potatoes, if desired.