Entrée: United States – Beef Short Ribs

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs

Total 3 hrs 30 min

Ingredients

4 to 5 lb (1.8 to 2.3 kg) bone-in beef short ribs, English-cut
2 1 / 2 tsp kosher salt, plus more to taste
1 1 / 2 tsp freshly ground black pepper
2 tbsp (30 ml) neutral oil (canola or grapeseed)
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
6 garlic cloves, smashed
2 tbsp (30 ml) tomato paste
2 tbsp (16 g) all-purpose flour (optional, for thicker sauce)
2 cups (480 ml) dry red wine
3 cups (720 ml) low-sodium beef stock
2 tsp Worcestershire sauce or 1 tsp balsamic vinegar
2 bay leaves
6 fresh thyme sprigs (or 1 tsp dried thyme)
1 small rosemary sprig (or 1 / 2 tsp dried rosemary)
1 tbsp (14 g) unsalted butter (optional, to finish)
Chopped fresh parsley, for serving (optional)

Instructions

Preheat the oven to 325°F (165°C). Pat the short ribs dry with paper towels and season all over with the kosher salt and black pepper.
Heat the oil in a large, heavy Dutch oven over medium-high heat until shimmering. Sear the ribs in batches, without crowding, until deeply browned on all sides, about 3 to 4 minutes per side. Transfer the browned ribs to a plate. Pour off excess fat, leaving about 2 tablespoons in the pot.
Reduce the heat to medium. Add the onion, carrots, and celery. Cook, stirring and scraping up any browned bits, until the vegetables are softened and lightly browned, 5 to 7 minutes.
Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until it darkens slightly, 1 to 2 minutes. If using, sprinkle in the flour and cook, stirring, for 1 minute.
Pour in the red wine and scrape the bottom of the pot to release any stuck bits. Simmer until reduced by about half, 5 to 8 minutes.
Stir in the beef stock, Worcestershire (or balsamic), bay leaves, thyme, and rosemary. Return the ribs (bone-side up) to the pot in a single layer; the liquid should come about halfway up the sides of the meat. Add a little more stock or water if needed. Bring to a gentle simmer.
Cover the pot and transfer to the oven. Braise until the ribs are fork-tender and the meat is pulling away from the bone, 2 1/2 to 3 hours. Check once halfway through to ensure the liquid is gently simmering; adjust heat if necessary.
Transfer the ribs to a platter and tent loosely with foil. Discard the bay leaves and herb stems. Skim excess fat from the surface of the braising liquid. Set the pot over medium heat and simmer to reduce until glossy and slightly thickened, 10 to 15 minutes. Whisk in the butter, if using, and adjust seasoning with salt and pepper.
Return the ribs to the pot to warm through for 5 minutes. Serve the ribs with plenty of sauce over mashed potatoes, polenta, or creamy grits, and garnish with parsley if desired.