- 1 1/4 pounds boneless beef short ribs
- 1/4 cup all-purpose flour
- 3–4 tablespoons olive oil
- 3 tablespoons butter
- 1 cup yellow onion, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1/2 bunch fresh rosemary
- 1/2 bunch fresh thyme
- 1/2 bunch fresh oregano
- 1/2 teaspoon red pepper flakes
- 1 tablespoon garlic, chopped
- 1/4 cup tomato paste
- 1 cup red wine
- 1 quart rich beef stock (store-bought or homemade)
- Kosher salt and fresh ground pepper
Select a pot or baking dish that will hold short ribs and braising liquids.
Preheat oven to 275°.
Season room-temperature short ribs heavily with salt and pepper. Lightly dredge each short rib with flour and dust off excess.
Heat a skillet or pot with olive oil on high heat. Sear short ribs on all sides then remove from pot and set aside. Add butter to hot pot and add onions, carrots, celery, fresh herbs, red pepper flakes and garlic. Stir well. Continue to cook, caramelizing vegetables until golden brown.
Add tomato paste and cook approximately 2 minutes. Add red wine and reduce by half over a simmer. Add beef broth and simmer mixture about 5 minutes. Taste mixture and season broth with salt and pepper. Turn off heat.
Add seared meat back to pot with hot broth mixture. Cover ribs and broth with foil or tight-fitting oven-safe lid, place in oven and cook until meat is tender, almost falling apart but not quite, approximately 2 to 3 hours.
Remove cooked short ribs from cooking liquid and set aside. Remove excess fat from cooking liquid and puree carefully in blender (thicker sauce) or strain in colander (thinner sauce).
Pour finished cooking liquid over braised short ribs. Serve with your favorite recipe for Parmesan polenta or roasted garlic mashed potatoes.
This recipe comes courtesy of Chef Robin Atkin.