The recent cold, rainy weather has inspired us to continue making the hearty dishes we’ve been enjoying for most of the winter. Braised short ribs are the perfect treat; during times of social distancing, they provide nostalgia and the feel of a rustic meal with family and friends. Comfort food at its best.
- 4 bone-in beef short ribs, cut crosswise into 2-inch pieces
- Kosher salt and freshly ground black pepper
- Olive Oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- All-purpose flour
- 1 tablespoon tomato paste
- 1 bottle dry red wine
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 4-5 cloves of garlic
- 4 cups stock (ideally beef)
- Gremolata (finely chopped garlic, parsley and lemon zest)
- Preheat oven to 350°. Remove short ribs from fridge and allow to temp, season with salt and pepper, lightly coat in flour. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown short ribs on all sides, for 8-10 minutes. Transfer short ribs to a plate.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5-6 minutes. Add tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, bring to a boil for 4-5 minutes to cook off alcohol and deglaze then add short ribs, herbs, garlic and stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are falling off the bone, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; add to small pot on high heat and reduce by half. Serve ribs with reduced sauce and gremolata. Great with roasted veggies or mashed potatoes.