5 Lb. Bone-in beef short ribs, cut crosswise into 2″ pieces
Kosher salt and freshly ground black pepper
3 T. Vegetable oil
3 medium Onions, chopped
3 medium Carrots, peeled, chopped
2 Celery stalks, chopped
3 T. All-purpose flour
1 T. Tomato paste
1 750 ml. 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 C. Low-salt beef stock
- 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 two 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.
Chef’s note: To test if the ribs are done, pull on a bone. It should slide out freely.
Enjoy, Dean Stefanic