Braised Short Ribs
I love braised short ribs…this comforting dish is perfect on a chilly evening. The tenderness of the meat and the richness of the sauce produce a truly satisfying meal that I just cannot get enough of. I encourage you to make this dish in advance as noted. The flavors have time to mingle and it makes entertaining a cinch.
Braised Short Ribs
- 10 Short ribs
- 1 Cup flour for dredging, plus 1 tablespoon for thickening
- 2 Tablespoons olive oil
- 2 Cloves garlic, chopped
- 5 Shallot, peeled and split in half
- 3 Carrots, peeled and cut into ½ inch chunks
- 2 Celery stalks, peeled and diced fine
- 3 Sprigs fresh thyme, leaves only
- 2 Bay leaves
- 1 Teaspoon salt
- 1 Teaspoon pepper
- 2 Cups dry red wine
- 2 Cups beef broth
- 3 Tablespoons tomato paste
To Prepare the Short Ribs
Heat the olive oil in a Dutch oven.
Season the flour with some salt and pepper.
Working in batches, dredge the short ribs in the flour and sear on all sides (about 2 minutes per side).
When the first batch of short ribs have been seared on all sides, remove them with a slotted spoon to a plate and repeat the process with remaining short ribs. When the last of the short ribs have been seared, place them on the plate with the others.
In the same pan that you seared the beef, add the garlic, carrots, celery, shallots, thyme, bay, salt and pepper and stir to coat with the oil and pan drippings.
When the vegetables have begun to soften (about 5-7 minutes), sprinkle the tablespoon of flour over them and stir continuously so that you cook the flour. The flour will take on a golden texture and a nutty fragrance.
Add the red wine and beef stock and deglaze the pan by whisking vigorously. The flour will thicken the wine and stock.
Now add in the tomato paste and whisk until dissolved.
Add the short ribs back into the pan and bring to a simmer.
Cover the pan and place in a 325 degree oven for 1 hour.
After the hour is up, stir the short ribs and taste the sauce for seasoning. Cook for another hour covered.
After the second hour, stir again and then cook uncovered for another half hour at 350.
The Elegant Occasion Note: The short ribs can be cooked up to this point and then stored in the refrigerator for 24 hours. In fact, I highly recommend cooking these in advance as the flavor gets even better when the dish has had time to rest overnight. When ready to serve, gently heat the short ribs for 20 minutes on the stove.
I serve this dish in a shallow bowl, giving each person two short ribs and two shallots. Place the ribs around creamy mashed potatoes or creamy polenta. Garnish with more thyme sprigs.
The Elegant Occasion Wine Pairing: Barolo