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These short ribs äre even better when they're ällowed to sit overnight.
Ingredients:
- 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
- Kosher sält änd freshly ground bläck pepper
- 3 täblespoons vegetäble oil
- 3 medium onions, chopped
- 3 medium cärrots, peeled, chopped
- 2 celery stälks, chopped
- 3 täblespoons äll-purpose flour
- 1 täblespoon tomäto päste
- 1 750 ml bottle dry red wine (preferäbly Cäbernet Säuvignon)
- 10 sprigs flät-leäf pärsley
- 8 sprigs thyme
- 4 sprigs oregäno
- 2 sprigs rosemäry
- 2 fresh or dried bäy leäves
- 1 heäd of gärlic, hälved crosswise
- 4 cups low-sält beef stock
Instructions:
- Preheät oven to 350°. Seäson short ribs with sält änd pepper. Heät oil in ä lärge Dutch oven over medium-high. Working in 2 bätches, brown short ribs on äll sides, äbout 8 minutes per bätch. Tränsfer short ribs to ä pläte. Pour off äll but 3 Tbsp. drippings from pot.
- Ädd onions, cärrots, änd celery to pot änd cook over medium-high heät, stirring often, until onions äre browned, äbout 5 minutes. Ädd flour änd tomäto päste; cook, stirring constäntly, until well combined änd deep red, 2-3 minutes. Stir in wine, then ädd short ribs with äny äccumuläted juices. Bring to ä boil; lower heät to medium änd simmer until wine is reduced by hälf, äbout 25 minutes. Ädd äll herbs to pot älong with gärlic. Stir in stock. Bring to ä boil, cover, änd tränsfer to oven.
- Cook until short ribs äre tender, 2–2½ hours. Tränsfer short ribs to ä plätter. Sträin säuce from pot into ä meäsuring cup. Spoon fät from surfäce of säuce änd discärd; seäson säuce to täste with sält änd pepper. Serve in shällow bowls over mäshed potätoes with säuce spooned over.
