Braised Beef Short Ribs

Braised Beef Short Ribs
Yield
4servings
Yield
4servings
Braised Beef Short Ribs
Yield
4servings
Yield
4servings
Ingredients
  • 4each beef short ribs, bone-in
  • a/n coarse salt
  • a/n black pepper
  • a/n vegetable oil
  • 2large onionsjulienned
  • 1tablespoon tomato paste
  • 6cloves garlic
  • 2cups Cabernet Sauvignonor Côtes du Rhône
  • 1cup veal stock
  • 4each carrotscut crosswise into 2-inch pieces
  • 4sprigs thyme
  • 1each bay leaf
Yield:
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 300˚F.
  2. Pat beef dry with paper towels and season with salt and pepper.
  3. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking.
  4. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes.
  5. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke.
  6. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
  7. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.)
  8. Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes.
  9. Add garlic and cook until aromatic, about 30 seconds.
  10. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes.
  11. Add stock, carrots, thyme, and bay leaf.
  12. Add beef and any accumulated juices to pot; cover and bring to simmer.
  13. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
Make the Sauce:
  1. Once the ribs have completed cooking, remove the ribs from the and reserve.
  2. Strain cooking liquid through fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids.
  3. Allow liquid to settle about 5 minutes and strain off fat.
  4. Return cooking liquid to a medium saucepan and cook over medium heat until reduced to 1 cup, 5 to 10 minutes.
  5. Remove from heat and season with salt and pepper.
  6. Pour sauce over meat and serve.