Red Wine-Braised Short Ribs

Name: Red Wine-Braised Short Ribs
Cuisine: European
Ingredients: 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces; Kosher salt and freshly ground black pepper; 3 tablespoons vegetable oil; 3 medium onions, chopped; 3 medium carrots, peeled, chopped; 2 celery stalks, chopped; 3 tablespoons all-purpose flour; 1 tablespoon tomato paste; 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon); 10 sprigs flat-leaf parsley; 8 sprigs thyme; 4 sprigs oregano; 2 sprigs rosemary; 2 fresh or dried bay leaves; 1 head of garlic, halved crosswise; 4 cups low-salt beef stock

3 steps

Updated at: Thu, 17 Aug 2023 11:33:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1063.5 kcal (53%)

Total Fat75.9 g (108%)

Carbs30.6 g (12%)

Sugars6.1 g (7%)

Protein31.8 g (64%)

Sodium369.4 mg (18%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

5 poundsbeef short ribs

bone-in, cut crosswise into 2-inch pieces

kosher salt

freshly ground black pepper

3 tablespoonsvegetable oil

3onions

medium, chopped

3carrots

medium, peeled, chopped

2celery stalks

chopped

3 tablespoonsall-purpose flour

1 tablespoontomato paste

1 x 750mldry red wine

preferably Cabernet Sauvignon

10 sprigsflat-leaf parsley

8 sprigsthyme

4 sprigsoregano

1 headgarlic

4 cupslow-salt beef stock

Instructions

Step 1

Step 1 Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Step 2

Step 2 Add onions, carrots, and celery to pot 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, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Step 3

Step 3 Cook until short ribs are tender, 2–2½ 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.