Red Wine Braised Short Ribs
- 4 lb bone-in beef short ribs, English cut, about 8 pieces
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 2 tbsp fresh parsley, chopped (optional)
Red Wine Braised Short Ribs
- Heat the oven to 325°F with a rack in the lower third.
- Pat the short ribs dry and season them all over with the salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat until it shimmers.
- Brown the ribs in batches on all sides, without crowding, turning with tongs.
- Move the ribs to a plate. Pour off all but 2 tablespoons of fat.
- Lower the heat to medium. Add the onion, carrots and celery and cook, stirring, until softened.
- Stir in the garlic, tomato paste and flour and cook until the paste darkens.
Red Wine Braised Short Ribs
- Pour in the wine, scraping up the browned bits, and simmer until reduced by about half.
- Stir in the broth and add the thyme, rosemary and bay leaves.
- Return the ribs to the pot bone side up, with any juices. The liquid should come most of the way up the meat.
- Bring to a simmer, cover and move the pot to the oven.
- Braise until the meat is very tender and pulls easily away from the bone, far past the safe 145°F (63°C).
- Move the ribs to a platter. Strain the liquid into a fat separator or bowl and spoon off the fat.
- Return the liquid to the pot and simmer over medium heat until it thickens into a sauce.
Red Wine Braised Short Ribs
- Spoon the sauce over the ribs and sprinkle with parsley.
- Cook to 145°F inside (check with a thermometer).