Red Wine Braised Short Ribs

Ingredients

• 4 lb bone-in beef short ribs (about 6 ribs)
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, smashed
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 cups dry red wine (Cabernet or Merlot)
• 2 cups beef stock
• 1 tbsp Worcestershire sauce
• 4 sprigs fresh thyme
• 2 bay leaves
• Chopped parsley, to serve

Method

1. 1Pat the short ribs dry and season all over with salt and pepper. Let them sit at room temperature for 30 minutes while you prep the vegetables. Heat the oven to 325°F.
2. 2Heat the oil in a large Dutch oven over medium-high heat. Sear the ribs in batches, 3–4 minutes per side, until deeply browned. Do not crowd the pot. Transfer to a plate.
3. 3Pour off all but 2 tablespoons of fat. Add the onion, carrots and celery and cook for 6–8 minutes, scraping up the browned bits, until softened.
4. 4Stir in the garlic and tomato paste and cook 1 minute until the paste darkens. Sprinkle in the flour and stir for another minute.
5. 5Pour in the wine and bring to a boil, scraping the bottom of the pot. Simmer until reduced by about half, 8–10 minutes.
6. 6Add the stock, Worcestershire, thyme and bay leaves. Return the ribs and any juices to the pot — the liquid should come about three-quarters of the way up the meat.
7. 7Cover and braise in the oven for 2½–3 hours, until the meat pulls easily from the bone.
8. 8Transfer ribs to a platter. Skim the fat from the sauce, discard herbs, and simmer on the stove 5–10 minutes until it coats a spoon. Spoon over the ribs and finish with parsley.