Braised Short Ribs
This was the first dish I made when my parents kindly bought the dutch oven requested on our wedding registry. It's the type of dish where the versatility of a Dutch oven truly shines. The best part is that all the delicious baked on flavor that gets attached to the pot cleans up beautiful with the enameled surface.
- 5 lb. 5 bone-in beef short ribs, cut crosswise into 2" pieces
- Kosher salt and freshly ground black pepper
- 3 tbsp vegetable oil
- 3 medium yellow onions (chopped)
- 3 medium carrots (peeled, chopped)
- 2 celery stalks (chopped)
- 3 tbsp all-purpose flour
- 1 tbsp tomato paste
- 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 8 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 sprigs fresh rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups low-sodium beef stock
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. 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, 2–2½ 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 with pasta, potatoes, or by themselves for a great meal!