Braised Short Ribs

 

Ingredients:

5 lbs bone-in beef short ribs, cut crosswise into 2” pieces

3 tbsps vegetable oil

3 medium onions, chopped

3 medium carrots, peeled, chopped

2 celery stalks, chopped

3 tbsps. all-purpose flour

1 tbsp tomato paste

1 bottle red wine (Cabernet Sauvignon is good)

A handful of flat-leaf parsley

8 sprigs thyme

4 sprigs oregano

2 sprigs rosemary

4 bay leaves

1 head of garlic, halved crosswise

4 cups low-salt beef stock

Tastic Spice*

 

Preparation:

  1. Preheat oven to 350°F. Season short ribs with Tastic spice. Heat oil in a large Dutch oven over medium-high heat.

  2. 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 tablespoons drippings from pot.

  3. 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.

  4. 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.

  5. 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 Tastic spice. Serve in shallow bowls over potatoes or rice with sauce spooned over.

     


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