Braised Short Ribs

Filed under Beef

Prep: 25 min | Cook: 210 min | Servings: 8

Recipe courtesy Anne Burrell.

Ingredients

  • 6 Beef short ribs, bone-in, about 5 3/4 pounds
  • Kosher salt
  • Olive oil, extra-virgin
  • 1 Onion, large Spanish, cut into 1/2-inch pieces
  • 2 rib Celery, cut into 1/2-inch pieces
  • 2 Carrot, peeled, halved lengthwise, cut into 1/2-inch pieces
  • 2 clove Garlic, smashed
  • 1 1/2 cup Tomato paste
  • 2 cup Red wine, 2 to 3 cups, hearty
  • 2 cup Water
  • 1 bunch Thyme, fresh, tied with kitchen string
  • 2 Bay leaf

Directions

  1. Season each short rib generously with salt. Coat a pot large enough for the meat and vegetables with olive oil over high heat. Brown the short ribs very well, 2 to 3 minutes per side, in batches if necessary.
  2. Preheat the oven to 375 degrees F.
  3. While the ribs brown, puree the vegetables and garlic in a food processor to a coarse paste. Remove the ribs from the pan, drain the fat, coat the pan with fresh oil and add the vegetable puree. Season generously with salt and brown until very dark and a crust has formed on the bottom of the pan, 5 to 7 minutes. Scrape it up, let it reform, and scrape again.
  4. Add the tomato paste and brown for 4 to 5 minutes. Add the wine and scrape the bottom of the pan, lowering the heat if things start to burn. Reduce by half.
  5. Return the ribs to the pan and add about 2 cups water, until the meat is just about covered. Add the thyme and bay leaves. Cover and cook in the oven for 3 hours, checking periodically and adding water if needed, and turning the ribs halfway through.
  6. Remove the lid for the last 20 minutes to brown and reduce the sauce. The meat should be very tender but not falling apart. Serve with the braising liquid.