Red Wine Braised Short Ribs

By Sprig Originals ✓ · with credit

Adapted from somuchfoodblog.com

Beefy short ribs seared hard, then left to melt in a bold red wine sauce with mirepoix and a bundle of woody herbs. Three hours in the oven turns them spoon-tender, with a glossy braising liquid that begs for mashed potatoes or polenta.

Ingredients

• 5 lb bone-in English-cut short ribs
• kosher salt
• freshly ground black pepper
• 1 tablespoon neutral oil

• 1 tablespoon unsalted butter
• 1 yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 3 celery ribs, finely diced
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 tablespoon dijon mustard
• 2 cups bold red wine, such as Bordeaux or Merlot
• 2 cups beef stock
• 8-10 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 2 fresh bay leaves

Instructions

1. Heat your oven to 350°F. Pat the short ribs very dry with paper towels and season them generously all over with salt and pepper.
2. Warm the oil in a large Dutch oven over medium-high heat. When it shimmers, sear the ribs on every side until deeply browned, about 8-10 minutes per batch. Work in batches so the pot never gets crowded, then set the beef aside on a plate.
3. Turn the heat down to medium and melt the butter in the same pot. Add the onion, carrot and celery and cook, stirring now and then, for 6-8 minutes — you want real browning on the vegetables, not just softness. Stir in the garlic and cook 1 minute more.
4. Add the tomato paste and stir it through the vegetables. Cook for 3-4 minutes, until it darkens to a brick red. Scatter in the flour, stir, and cook another 2-3 minutes to lose the raw taste.
5. In a large measuring cup, whisk the red wine, beef stock and dijon together and season with salt and pepper. Pour it into the pot, stirring and scraping until no lumps of flour remain, then bring to a gentle simmer.
6. Nestle the short ribs back into the pot — the liquid should come about three-quarters of the way up the meat. Tie the thyme and rosemary into a bundle with kitchen twine and tuck it in among the ribs, then slip the bay leaves into the sauce.
7. Cover the pot and braise in the oven for 3 to 3 1/2 hours, until the beef is completely tender and pulling from the bone. Take it out and let it rest, still covered, for 30 minutes.
8. Fish out the herb bundle and bay leaves, taste the sauce and add more salt and pepper as needed. Serve the ribs with plenty of braising liquid spooned over mashed potatoes, risotto or polenta.

Chef's tips

Nutrition (per serving, estimated)

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