Red Wine-Braised Short Ribs
Ingredients
The meat
-
5
lb.
bone-in beef short ribs, cut crosswise into 2" pieces
The seasoning
-
Kosher salt and freshly ground black pepper
The vegetables
-
3
Tbsp.
vegetable oil
-
3
medium
yellow onions, chopped
-
3
medium
carrots, peeled and chopped
-
2
stalks
celery, chopped
-
1
head
garlic, halved crosswise
The thickening agents
-
3
Tbsp.
all-purpose flour
-
1
Tbsp.
tomato paste
The liquids
-
750
ml
dry red wine (preferably Cabernet Sauvignon)
-
4
cups
low-sodium beef stock
The herbs
-
10
sprigs
flat-leaf parsley
-
8
sprigs
fresh thyme
-
4
sprigs
fresh oregano
-
2
sprigs
fresh rosemary
-
2
fresh or dried bay leaves
Instructions
- Preheat the oven to 350°F.
- Season the short ribs with salt and pepper, then heat oil in a Dutch oven and brown the ribs in batches.
- Remove the ribs and sauté onions, carrots, and celery in the drippings until browned.
- Add flour and tomato paste, cooking until deep red, then stir in wine and return the ribs to the pot.
- Simmer until the wine reduces by half, then add herbs and garlic, and stir in the beef stock.
- Bring to a boil, cover, and transfer to the oven, cooking until the ribs are tender.
- Transfer the ribs to a platter, strain the sauce, skim off fat, and season the sauce before serving.
Nutrition Facts (estimated)
Servings
6
Calories
566
Total fat
33.8g
Total carbohydrates
13.5g
Total protein
48.2g
Sodium
136.5mg
Cholesterol
131.8mg
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