Grilling season will be here in full force in just a few weeks. Before that happens, take time for one more “salute” to another crazy winter by spending a little time in the kitchen preparing some flavorful Braised Short Ribs.
This dish pairs beautifully with Merlot, Cabernet Sauvignon, Cabernet-based blends, or Merlot-based cuvees. This recipe yields about 5 servings.
Check out some excellent Merlot pairing partners that happen to be available at an incredible discount this week here.
BRAISED SHORT RIBS
- 5-lb. bone-in beef short ribs, cut crosswise into 2-inch pieces
- Salt and black pepper
- 3 tablespoons vegetable oil
- 3 medium onions, chopped
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bottle Cabernet Sauvignon
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 1 head garlic, halved crosswise
- 4 cups beef stock
- Preheat oven to 350 degrees. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in two 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, and cook, stirring constantly, until well combined and deep red (2-3 minutes).
- Stir in wine, then add short ribs with 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 to 2.5 hours). Transfer 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 with sauce spooned over.