Red Wine Braised Short Ribs
Ingredients
- 2.5 kg bone-in beef short ribs.
- Salt and freshly ground black pepper
- 3 Tbsp. vegetable oil
- 3 medium white onions, chopped
- 3 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 Tbsp. all-purpose flour
- 1 Tbsp. tomato paste
- 750-ml bottle dry red wine
- 10 sprigs flat-leaf parsley
- 8 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 sprigs fresh rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic
- 4 cups beef stock
- 1/4 Tsp xantham gum
Method
- Preheat oven to 180° C.
- 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.
- 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 then 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.
- Transfer short ribs to a platter.
- Strain sauce from pot into a small saucepan.
- Skim the surface fat from the sauce and discard.
- Season sauce to taste with salt and pepper and simmer on low heat.
- Add xantham gum to sauce and whisk in, ensuring no lumps until sauce thickens and becomes glossy.
- Serve in shallow bowls over mashed potatoes with sauce spooned over.