 | I am obsessed with short ribs. I have had this recipe bookmarked on Pinterest since I received October's issue of Bon Appetit magazine. I signed up for three free months of the magazine awhile back and I am still getting issues, so that is a very good thing. C says I have a problem with free magazines. And he is right, I have piles of magazines stashed all over the house. And he keeps finding my hiding spots. Another plus of Pinterest is that I can trash the magazine once I bookmark any interesting recipes I find Any recipe that takes an entire bottle of wine must be good. These short ribs were amazingly tender and the sauce was so flavorful. Reducing it before braising the short ribs in the oven really made for a rich, brown sauce. I used boneless short ribs, increased the amount of carrots and omitted the celery. |
5 pounds bone-in beef short ribs, cut crosswise into 2" pieces (I used ~2.75 pounds boneless short ribs)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 medium onion, chopped
6 medium carrots, peeled, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock
Preheat oven to 350 degrees F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working 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 tablespoons 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 tomato paste; 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, 2–2 ½ 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.
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4 comments:
I've had some amazing short ribs while dining out, but I've never pulled the trigger on making them at home. This recipe looks wonderful. Oh, and I totally share your magazine addiction. I have piles of them (many unread) in three or four places around the house, which really gets under my neat-freak husband's skin.
This looks like it would be incredible! I have a problem with magazines too! I'm up to 4 subscriptions plus I buy various ones at the store. Let's not even talk about the ones people give to me. Question about the short ribs- do you have a problem with them being fatty after being braised? Or does the fat render out? Kevin doesn't like really fatty meat so I'm wondering what your thoughts are.
Glad to hear I am not the only magazine hoarder out there!
@Jessy the fats renders into the sauce and then is spooned out before serving, the meat is super tender and not fatty at all.
lol, I've got a problem with the freebie mags too. But, how can you resist? These look absolutely divine!
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