These Short Ribs are best when made the day before! You can not only separate and remove some of the fat but also reduce the sauce into a gravy like consistency making it even more delicious!
Ingredients
- 8 bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 medium onions – roughly chopped
- 2 carrots – peeled and roughly chopped
- 2 celery stalks – roughly chopped
- 6 garlic cloves – finely minced
- 3 tablespoons tomato paste
- 1 bottle red wine (to truly indulge try The Austin Winery’s Violet Crown)
- 2 cups whole canned tomatoes – broken with hands
- Bouquet Garni: 8 sprigs flat-leaf parsley, 8 sprigs thyme, 4 dried bay leaves wrapped with butchers twine
- 4 cups low-salt Beef Stock (very important it is low or unsalted so the liquid is not salty when reduced)
Directions
- Preheat oven to 300°. Season short ribs generously with salt/pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown ribs on all sides. Transfer ribs to a plate & pour off all but 3 tbsp. drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned. Season with salt and fresh pepper. Add garlic and cook for 1 more minute so the garlic does not burn.
- Add tomato paste; cook, stirring constantly, until deep red, 2-3 minutes. Stir in 1 cup of wine and deglaze the pan breaking up any fond on the bottom. Add the rest of the wine and cook 2 minutes until the alcohol is cooked out.
- Add the whole tomatoes and the short ribs with any accumulated juices. Taste and re-season if necessary.
- Bring to a boil; lower heat to medium-low and simmer until wine is reduced by half.
- Add all herbs to the pot and stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 3 – 3 1/2 hours. Transfer short ribs to a platter.
- Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard.
- Reduce sauce by cooking in a pot on high heat until reduced by half. Season sauce to taste with salt and pepper.
- To serve, place a short rib onto a plate with sauce spooned over. Serve with mashed potatoes, pasta, or risotto. Enjoy!
