Braised Beef Short Ribs Recipe

Name: Braised Beef Short Ribs Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4
Ingredients: 8 beef short ribs, bone-in ((about 4 pounds, 1.8kg)); 1½ teaspoons salt; ¾ teaspoon ground black pepper; ¼ cup all-purpose flour ((30g)); 1 tablespoon olive oil; 1 yellow onion (chopped); 2 carrots (chopped); 3 pieces celery (chopped); 3 garlic cloves (peeled and crushed); 2 tablespoons tomato paste; 2 cups red wine ((480mL)); 2 cups beef broth ((480mL)); 8 sprigs thyme; 2 sprigs fresh rosemary; 1 bay leaf; Mashed potatoes (to serve)

Prep 10 min Cook 3 hr Serves 4 Source

Ingredients

8 beef short ribs, bone-in ((about 4 pounds, 1.8kg))
1½ teaspoons salt
¾ teaspoon ground black pepper
¼ cup all-purpose flour ((30g))
1 tablespoon olive oil
1 yellow onion (chopped)
2 carrots (chopped)
3 pieces celery (chopped)
3 garlic cloves (peeled and crushed)
2 tablespoons tomato paste
2 cups red wine ((480mL))
2 cups beef broth ((480mL))
8 sprigs thyme
2 sprigs fresh rosemary
1 bay leaf
Mashed potatoes (to serve)

Steps

1
Preheat the oven to 325°F.
2
Season the ribs all over with the salt and pepper.
3
Place the flour in a shallow bowl. Dredge each short rib in the flour, coating on all sides.
4
Heat a large Dutch oven over medium-high heat until very hot. Add the oil, then half of the short ribs in a single layer, leaving some space in between each rib. Sear the short ribs on all sides, until golden brown all over, 6 to 8 minutes total. Set the short ribs aside on a plate. Repeat with the second batch, reducing the heat to medium if the brown bits on the bottom of the pot start to get too dark. Remove the pot from the heat. If there is a lot of fat in the pan, remove all but 2 tablespoons.
5
Return the pot to medium heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes, stirring occasionally, scraping the brown bits from the bottom of the pot, until the vegetables are slightly softened.
6
Add the tomato paste and cook for 2 minutes, stirring occasionally, until slightly caramelized. Stir in the red wine. Cook until reduced by one-half, about 8 minutes.
7
Add the beef stock and reserved short ribs. Tie the herbs into a small bundle with butcher’s twine and add to the pot. Return to a simmer.
8
Cover the pot with a tight-fitting lid and place it in the oven. Cook for 2½ to 3 hours, until the meat is fork tender and nearly falling off the bone.
9
Remove the herb bundle and skim any fat from the top of the sauce. Season with more salt and pepper to taste. Serve the short ribs over mashed potatoes with a drizzle of the sauce and some of the vegetables.