Red Wine–Braised Short Ribs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 sprigs rosemary
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- kosher salt and freshly ground black pepper
- 2 celery stalks, chopped
- 1 head of garlic, halved crosswise
- 3 medium onions, chopped
- Carbohydrate 24 g(8%)
- Cholesterol 287 mg(96%)
- Fat 145 g(223%)
- Fiber 4 g(18%)
- Protein 60 g(121%)
- Saturated Fat 60 g(301%)
- Sodium 566 mg(24%)
- Calories 1737
Preparation Preheat oven to 350°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 1/2 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. Cooks' note:To test if the ribs are done, pull on a bone. It should slide out freely.
Preparation Preheat oven to 350°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 1/2 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. Cooks' note:To test if the ribs are done, pull on a bone. It should slide out freely.
