Red Wine-Braised Short Ribs
This is a great fall/winter dish. The short rib will fall apart and the sauce is delish over mashed sweet potatoes. Enjoy!
2 - 3 lbs bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
2 Tablespoons vegetable oil
1 1/2 medium onions, chopped
2 medium carrots, peeled, chopped
2 celery stalks, chopped
1 1/2 Tablespoons all-purpose flour
1 Tablespoons tomato paste
1/2 bottle dry red wine (preferably Cabernet Sauvignon)
5 sprigs fall-leaf parsley
4 sprigs thyme
2 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock
Preheat oven to 350 degrees F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven 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, 2-21/2 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.