Ok, this is another one of those recipes where you just have to be patient. The difference between an hour here can make or break the dish, and you basically can’t cook it too long. You can start them Sunday morning and have it for dinner Sunday night OR do cook it on Sunday and then reheat it for Monday, short ribs are always more delicious on day two.
Pro Tip: Do not crowd the short ribs when you brown them! They will steam rather than sear and if you’re looking for boiled meat I invite you to go to your nearest jewish deli instead of destroying these beautiful short ribs.
Serve hot, in a sandwich, or cold from the fridge, it’s all good. I like to cut the fattiness of this beast of a dish with a bitter green salad (like my spicy horseradish and arugula salad)!
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 stalks of celery (chopped)
- all-purpose flour
- ½ bottle red wine (don’t cheap out and ruin your short ribs with crap wine)
- 1 teaspoon tomato paste
- 4 lbs short ribs
- ½ bunch of parsley (chopped)
- A few sprigs of thyme
- A few sprigs of rosemary
- 1 bay leaf
- garlic (crushed)
- ¾ container of beef stock
- Preheat oven to 300 degrees
- Generously salt and pepper the short ribs
- Oil a dutch oven and place on medium heat
- Brown all sides of the short rib until they’re a relatively uniform color
- Set browned short ribs aside and saute the onions, carrot and celery in the rendered fat
- Once they’re aromatic and tender add flour and tomato paste and give it a good stir
- Stir constantly until the tomato paste starts deepening in color and it smells bomb
- Add wine, herbs, garlic and beef stock
- Once it comes to a boil reduce the to a low simmer
- Simmer until liquid begins to reduce
- Put the lid on put in the oven for hours
- Once they’re fall off the bone tender remove from the liquid
- Strain liquid, then put the liquid back on the cooktop and reduce it further if you like. The longer it reduces the richer it will be.