Red Wine Braised Short Ribs

I made these tonight and they were delicious.  I got the recipe from Bon Appetit. I made some changes, the original recipe called for bone in ribs and I used boneless.  The recipe also called for all fresh herbs, I only had fresh rosemary and fresh thyme so I used the dry version of the remainder of the herbs. I forgot to buy celery so my mirepoix was incomplete. The recipe says to serve these with mashed potatoes, but by the time I was finished with the short ribs I didn't feel like mashing potatoes so I served my short ribs with egg noodles.  

 

Aaron cooked up some sauteed brussel sprouts that I liked but he said and I quote "these are disgusting and sick." Neither of us had eaten brussel sprouts since childhood and we both remembered hating them. Apparently Aaron still hates them.  I thought they were tasty.

 

This recipe is pretty much foolproof but it takes a long time so you will need to have at least a 3 hour window to cook these up. Enjoy!

RED WINE BRAISED SHORT RIBS

Ingredients

• 3 pounds beef short ribs
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 2 medium onions, chopped
• 2 medium carrots, peeled, chopped
• 1 celery stalks, chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 750-ml bottle dry red wine (recipe called for Cabernet Sauvignon I used Pinot Noir)
• parsley
• thyme
• oregano
• rosemary
• 2 fresh or dried bay leaves
• 3 heads of  sliced garlic,
• 4 cups low-salt beef stock (I used chicken) 

Cooking Instructions

Preheat oven to 350°. Season short ribs with salt and pepper. 

Heat oil in a large Dutch oven or large pan over medium-high heat. Working in  batches, brown short ribs on all sides,. Transfer short ribs to a plate.

Pour off all but 3 Tbsp. drippings from pot. Add onions, carrots, and celery to pot/pan 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, approx 25 minutes. Add all herbs and garlic to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. (if in pan move to baking dish)

Cook until short ribs are tender, 2–2 1/2 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 or egg noddles with sauce spooned over.