Braised short ribs made easy at home with bone-in beef and aromatic vegetables, served alongside creamy polenta or mashed potatoes. The dish features tender meat simmered in a rich sauce with a hint of red wine and herbs.
1: Preheat oven to 350°F.
2: Season short ribs generously with salt and pepper on all sides.
3: Heat oil in a large dutch oven or braiser over medium high heat.
4: Working in batches, add short ribs and brown on all sides until you have a crispy sear.
5: Remove short ribs from the pot and set aside in a large bowl.
6: Discard all but three tbsp of fat from the pot and add shallots, carrots and celery.
7: Saute until veggies are slightly softened and shallots are translucent, about 2-3 minutes.
8: Stir in flour and tomato paste, continue to saute until tomato paste is a dark reddish brown.
9: Add wine to the pot and scrape the bottom and sides to release any stuck bits.
10: Return short ribs to the pot with the veggie mixture, then add herbs, garlic and broth.
11: Cover and bake for 2-2 ½ hours until meat is tender and falling apart.
12: If the meat is still tough, stick it back in the oven for another 30 minutes.
13: To make the sauce, remove short ribs and set aside on a serving dish.
14: Using a slotted spoon, remove veggies, garlic, and herbs and discard.
15: Skim most of the fat from the sauce, then heat on the stove top over medium heat.
16: Let broth reduce until thick enough to coat the back of a spoon, about 10-15 minutes.
17: Spoon the sauce over short ribs and serve warm.
