Slow braising in red wine and fresh herbs, gives these beef ribs a distinctive flavour and a buttery soft texture!
5 pounds bone-in beef short ribs, cut crosswise into 2″ pieces
3 tablespoons Olive oil
3 medium onions, chopped
3 medium carrots, chopped
2 celery stalks, chopped
3 tablespoons AP flour
1 tablespoon tomato paste
1 750-ml bottle dry red wine
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 bay leaves
1 head of garlic, halved crosswise
2 cups low-salt beef stock
Preheat oven to 350°F.
Heat oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper. 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.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 1-2 minutes. Add flour and tomato paste then cook, stirring constantly, until well combined about 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 herbs to pot along with garlic. Stir in stock. Cover, and transfer to oven.
Cook until short ribs are tender, 2–2 1/2 hours.
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