Red Wine-Braised Short Ribs
Recipe courtesy of Chaminda Gamage, CWC, Executive Chef, Bayview Golf and Country Club
Ingredients
- beef short ribs - 5 lbs., bone-in, cut crosswise into 2
- kosher salt - to taste
- freshly ground black pepper - to taste
- vegetable oil - 3 Tbsps.
- yellow onions - 3 ea., medium, chopped
- carrots - 3 ea., medium, peeled, chopped
- celery - 3 stalks, chopped
- all-purpose flour - 2 Tbsps.
- tomato paste - 1 Tbsp.
- dry red wine - 750-ml bottle (preferably Cabernet Sauvignon)
- fresh thyme - 4 sprigs
- fresh oregano - 2 sprigs
- fresh rosemary - 2 sprigs
- bay leaves - 2 ea., fresh or dried
- garlic - 2 heads, halved crosswise
- beef stock - 1 L
Instructions
- Preheat oven to 350°F. 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 7 minutes per batch.
- Transfer short ribs to a plate. Pour off all but 3 Tbsps. drippings from pot.
- 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, 3-5 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 20 minutes.
- Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 3-3½ 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.
