Braised Beef Short Ribs in Red Wine Sauce
Ingredients
- 6 bone-in short ribs
- 4 tablespoons all-purpose flour divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 cup celery chopped into bite-sized pieces
- 1 cup carrots sliced into bite-sized pieces
- 1 cup onion chopped into bite-sized pieces
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/4 teaspoon crushed red pepper
- 3 cups dry red wine
- 4 cups beef stock
- 4 sprigs fresh mixed herbs (thyme, rosemary, oregano, parsley)
Preparation
Preheat the oven to 350 degrees
In a shallow dish, combine 3 tablespoons of all-purpose flour, salt, and black pepper
Coat the short ribs on all sides with the flour mixture and set aside
In a 6 quart dutch oven, heat oil over medium heat
Sear the beef on all four sides until browned. Remove from the pan and set aside
In the same pan, saute the celery, carrots and onion. Cook until tender, about 5 minutes
Add the garlic and cook for one additional minute
Add the remaining 1 tablespoon of flour, tomato paste and crushed red pepper. Stir and cook until all the vegetables are coated
Slowly add the red wine and beef stock to the pan, using a spatula to deglaze the pan as you pour
Bring the mixture to a simmer, then add the short ribs and herbs. Cook for 20 minutes or until the wine mixture has reduced by about half
Once the wine mixture has reduced, place the dutch oven in the preheated oven and cook for 2 to 2 1/2 hours or until the sauce has thickened and the meat is falling off the bone
Skim the fat off the gravy and serve
Notes
Serves 6
Braised Beef Short Ribs are rich, comforting, and the epitome of elegant comfort food. Simmered for hours in a rich red wine sauce, they are super flavorful. The meat practically falls off the bone
