Red Wine-Braised Short Ribs

Red Wine-Braised Short Ribs

from bonappetit.com
215 min
6 servings

This recipe for braised beef short ribs has many fans—and rightly so. Since it's even better the next day, it's perfect for entertaining.

Ingredients

  • 5 lb.bone-in beef short ribs, cut crosswise into 2" pieces
  • kosher salt and freshly ground black pepper
  • 3 tbsp.vegetable oil
  • 3 mediumyellow onions, chopped
  • 3 mediumcarrots, peeled, chopped
  • 2celery stalks, chopped
  • 3 tbsp.all-purpose flour
  • 1 tbsp.tomato paste
  • 1750-ml bottle dry red wine (preferably cabernet sauvignon)
  • 10 sprigsflat-leaf parsley
  • 8 sprigsfreesh thyme
  • 4 sprigsfresh oregano
  • 2 sprigsfresh rosemary
  • 2fresh or dried bay leaves
  • 1 headgarlic, halved crosswise
  • 4 cupslow-sodium beef stock

Directions

  1. 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.

  2. 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. Cook until short ribs are tender, 2–2½ hours.

  3. 3

    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. Editor’s note: This recipe was first printed in our October 2011 issue; head this way for more of our favorite comfort foods →