Yield: 8 servings
Time: 3 1/2 hours
- 5 lb. bone in beef short ribs in approximately 2 inch pieces, trimmed of any big chunks of fat
- 3 TBSP canola oil
- 3 medium onions, chopped
- 3 medium carrots, chopped
- 2 stalks of celery, chopped
- 3 TBSP flour
- 1 TBSP tomato paste
- 750 ml (one bottle) Cabernet Sauvignon (or other red wine)
- 10 sprigs flat leaf parsley
- 9 sprigs thyme
- 2 springs rosemary
- 2 dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups beef broth
- Salt and pepper
- Preheat oven to 350 degrees.
- Salt and pepper the ribs liberally.
- Heat oil in Dutch oven over med-high heat.
- Cooking a few ribs at a time (don't crowd pot), brown on all sides. As browned, remove to a platter.
- When all ribs are browned and removed from pan, remove all but about 3 TBSP of the remaining oil/fat.
- Add veggies and cook until onions are browned, stirring frequently.
- Add flour and tomato paste and stir constantly for 2 minutes.
- Add wine and ribs with any juices that have released on to platter.
- Stir well and bring to a boil, then reduce heat and simmer for about 30 minutes until wine has reduced by half.
- Add herbs, garlic and broth.
- Cover Dutch oven and place in oven.
- Cook until meat is separating from the bones, about 2-2 1/2 hours.
- Remove ribs to serving platter or bowl.
- Skim any fat from remaining sauce.
- Taste sauce and add any additional salt/pepper if needed.
- Pour sauce over ribs (if in bowl) or serve separately in a gravy boat.
Short ribs are actually easy to cook using this method. I won't be shying away from cooking them again and am looking for a good Asian short ribs recipe (please share in the comments if you have one). Mr. ELEB says "tell them these ribs got the husband seal of approval." So there you go!