Red Wine Braised Short Ribs

Short ribs braised in red wine until a fork slides through. Better the next day.

4 hr · Serves 6 · French

Ingredients

• 5 lb bone-in beef short ribs, English cut
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp neutral oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 bottle (750 ml) dry red wine, like Côtes du Rhône
• 2 cups low-sodium beef stock
• 6 sprigs thyme
• 1 sprig rosemary
• 2 bay leaves
• flat-leaf parsley and lemon zest, to finish

Method

1. Season the ribs all over with the salt and pepper, ideally the night before. Heat the oven to 325°F.
2. Brown the ribs in the oil in a large Dutch oven over medium-high heat, in batches, until deeply browned on every side, about 15 minutes in all. Set aside and pour off all but 2 tbsp of fat.
3. Cook the onion, carrots and celery over medium heat until soft and golden, 8 to 10 minutes. Add the garlic and tomato paste and stir for 2 minutes.
4. Pour in the wine, scrape up the browned bits and boil until it has reduced by half, about 10 minutes.
5. Add the stock, thyme, rosemary and bay, then nestle the ribs in bone side up. The liquid should come most of the way up. Bring to a simmer, cover and braise in the oven for 3 hours, until a fork slides in with no resistance.
6. Lift out the ribs. Strain the liquid, skim off the fat and boil it down until it coats a spoon, about 15 minutes. Season.
7. Return the ribs to the sauce to warm through. Serve over polenta with parsley and lemon zest on top.