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Red Wine-Braised Short Ribs

BonAppetite Magazine - October 2011

Serves:
6
Cook Time:
2 1/2 hours

Recipe and photo courtesy BonAppetite Magazine Published October 2011. I choose to substitute 2 cups of the beef stock with 2 cups of veal demi-glace. lfind the demi-glace give the sauce more body. It is optional and not in the original recipe

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Ingredients:

  • S pounds:
    bone-in beef short ribs, cut crosswise int
  • 2-inch pieces:
    kosher salt and freshly ground black pepper
  • 3 tablespoons:
    vegetable oil
  • 3:
    medium onions, chopped
  • 3:
    medium carrots, peeled, chopped 2 celery stalks, chopped
  • 3 tablespoons:
    all-purpose flour
  • 1 tablespoon:
    tomato paste
  • 1:
    (750-milliliter) bottle cabernet
  • 10 sprigs:
    flat leaf parsley
  • 8 sprigs:
    thyme
  • 4 sprigs:
    oregano
  • 2 sprigs:
    rosemary
  • 2:
    fresh or dried bay leaves
  • 1 head:
    garlic, halved crosswise
  • 2 cups:
    beef stock
  • 2 cups:
    veal demi glace

Directions:

  • Preheat oven to 350°:

  • 1:

    Season short ribs with salt and pepper.

  • 2:

    Heat oil in a large Dutch oven over medium-high.

  • 3:

    Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.

  • 4:

    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.

  • 5:

    Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.

  • 6:

    Stir in wine, then add short ribs with any accumulated juices.

  • 7:

    Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.

  • 8:

    Add all herbs to pot along with garlic.

  • 9:

    Stir in stock and demi-glace and bring to a boil, cover, and transfer to oven.

  • 10:

    Cook until short ribs are tender, 2-21 #2 hours.

  • 11:

    Transfer short ribs to a platter and strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard and season with salt & pepper to taste.

Note:

I like to serve over a bed of mushroom polenta.