Braised Short Ribs (With red wine!!!)

Braised short ribs are one of those meals for which there is no short cut. They won’t appear on any “Easy Weeknight Meals” or “30-Minute Meals” or whatever easy-way-out, quick dinner lists you might find. And honestly, that’s ok.

There are few meals to which I’d devote this much time. This recipe looks intense. That’s because it is. If I had to give this a difficulty rating, I’d say it was damn near expert level.

Fresh herbs always make anything better, and this recipe is chock-full of them! Braised short ribs with a delicious sauce over mashed potatoes is an impressive meal. I wouldn’t just make it for anyone. They’d have to be deserving foodies who would appreciate the different flavors and the wine I’d pair with it.

You’ll Need:

5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, 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 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

To Do:
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.

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. 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.