Entrée: United States – Braised Short Ribs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

4 lb / 1.8 kg bone-in beef short ribs (estimated 900 g cooked edible meat, assuming roughly 50% of gross weight remains after bone removal and cooking)
Salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) vegetable oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 tbsp (30 ml) tomato paste
3 tbsp (24 g) all-purpose flour
2 cups (480 ml) red wine (such as Cabernet Sauvignon or Merlot)
4 cups (960 ml) beef stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
4 cloves garlic, minced

Instructions

1. Preheat your oven to 325°F (160°C).
2. Season the short ribs generously with salt and black pepper.
3. Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until they are browned, approximately 8 minutes. Remove the ribs and set them aside.
4. In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
5. Stir in the tomato paste and cook for another 2 minutes, then sprinkle with flour and stir well to combine.
6. Pour in the red wine, scraping up any bits from the bottom of the pot. Let it simmer for about 5 minutes to reduce slightly.
7. Add back the short ribs to the pot, then pour in the beef stock until the ribs are mostly submerged. Add the rosemary, thyme, bay leaves, and minced garlic.
8. Bring the mixture to a simmer, cover it with a lid, and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the short ribs are fork-tender.
9. Remove the pot from the oven and discard the herb sprigs and bay leaves. Skim off any excess fat from the surface.
10. Serve the short ribs with the sauce over mashed potatoes or polenta, garnishing with fresh herbs if desired.

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