Featured in our 2020 Friday Foodie Series
5 lbs bone-in beef short ribs, cut crosswise into 2″ pieces (see Note 1)
Kosher salt & freshly ground pepper
3 Tbsp. vegetable oil
3 medium carrots, peeled and chopped
3 medium yellow onions, chopped
2 stalks celery, chopped
3 Tbsp. all-purpose flour
1 Tbsp. tomato paste
1 bottle (750ml) bold, red wine
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
head of cloves garlic, halved crosswise
4 cups low-salt beef stock
Preheat the oven to 350 degrees F. 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 bowl. Pour off all but 3 tablespoons of drippings from the pot.
Add the carrots, onion and celery to the same pot and cook over medium high heat, stirring often, until the onions are browned, about 5 minutes. Stir in the tomato paste and flour; cook stirring constantly, until well combined and deep red, about 2-3 minutes. Stir in the wine, then add the short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until the wine is reduced by half, about 25 minutes. Add all the herbs to the pot along with the garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2 to 2 ½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard (see Note 2). Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
Pair with Iron Hub Resolute. Makes 6 servings.
Note 1: Short ribs can be expensive – $8-9 per pound. Boneless short ribs are more expensive – about $10 per pound. An alternative is to use a good chuck roast ($5 per pound) cut into short rib sized pieces. A chuck roast is from the same muscle. Note 2: An easy way to handle removing the fat at the end of the recipe is to cook the short ribs the day before. Once the sauce has been strained, place it into the refrigerator overnight. You will then be able to lift off the fat prior to reheating.