Cabernet Sauvignon Braised Short Ribs
Serves 6
Ingredients
- 5 Pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
- Kosher salt
- 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 dry of your favorite Cabernet Sauvignon; don’t go cheap, sue the good stuff
- 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-sodium beef stock
Shopping List
- Bone-in beef short ribs
- Onions
- Carrots
- Celery
- Tomato paste
- Cabernet Sauvignon
- Flat-leaf parsley
- Thyme
- Oregano
- Rosemary
- Dried bay leaves
- Garlic
- Low-sodium beef stock
Instructions
- Preheat the oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. 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 Tbsp. drippings from the 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 the pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to the oven.
- Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from the 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.