Ingredients: |
Ingredients: 5 lbs Beef short ribs, bone-in 2 Bay leaves, fresh or dried 3 Carrots, medium 2 Celery stalks 10 sprigs Flat-leaf parsley 1 head Garlic 3 Onions, medium 4 sprigs Oregano 2 sprigs Rosemary 8 sprigs Thyme 4 cups Beef stock, low-salt 1 tbsp Tomato paste 3 tbsp All-purpose flour 1 Kosher salt and freshly ground black pepper 3 tbsp Vegetable oil 1 750-ml bottle Red wine, dry
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Directions: |
Directions:Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short 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, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2–2 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; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over. |