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
Ingredients
- 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
- Preheat oven to 350°.
- Season short ribs with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat.
- 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. 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 ketchup; 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.
- Cook until short ribs are tender, 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.
