Red Wine-Braised Short Ribs

Ingredients

• 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
• Kosher salt and freshly ground black pepper
• 3 medium onions, chopped
• 3 tablespoons vegetable oil
• 3 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
• 10 sprigs of 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

The Build

Step 1

1. Preheat oven to 350°.
2. Season short ribs with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high.
4. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.
5. Transfer short ribs to a plate.
6. Pour off all but 3 Tbsp. drippings from the pot.

Step 2

1. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned (about 5 minutes).
2. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
3. Stir in wine, then add short ribs with any accumulated juices.
4. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
5. Add all herbs to the pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Step 3

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from the surface of the sauce and discard; season to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.