Red Wine-Braised Short Ribs

Getting ready for the holiday and some tasty bbq?  We're heading out to a friends party, but we had a pack of short ribs in the freezer and needed to make some room for my latest diet food.  I just wanted some sauce and the ribs, but P2 wanted to get exotic, so here's an alternative to finger-licking food.

Red Wine-Braised Short Ribs
  • 2 lbs boneless short ribs
  • Sea salt and freshly ground pepper
  • 3 tbsp olive oil
  • 1 large white onion, chopped
  • 1 bag baby carrots
  • 4 celery stalks, chopped
  • 3 tbsp all-purpose flour
  • 1 tbsp ketchup
  • 1 head garlic, halved crosswise
  • 1 750-ml bottle dry red wine
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 dried bay leaves
  • 4 cups beef stock
  1. Preheat oven to 350°.
  2. Season short ribs with salt and pepper.
  3. Heat oil in a large Dutch oven over medium-high heat.
  4. Brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
  5. Pour off all but 3 Tbsp. 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.
  6. Add flour and ketchup; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
  7. Stir in wine, then add short ribs with any accumulated juices.
  8. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
  9. Add all herbs to pot along with garlic.
  10. Stir in stock. Bring to a boil, cover, and transfer to oven.
  11. Cook until short ribs are tender, 2½ hours.
  12. Transfer short ribs to a platter.
  13. Strain sauce from pot into a measuring cup.
  14. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
  15. Serve in shallow bowls over mashed potatoes with sauce spooned over.        
Stay hungry my friend!