Short Ribs for a cold night

I made these short ribs last weekend and we ate some version of them all week. It is a little time consuming but worth the effort in the end. This recipe comes from Bon Appetit!

5# bone in beef short ribs, about 2-3″ pieces

good salt and fresh black pepper

3 T. vegetable oil

3 medium onions, chopped

3 medium carrots, peeled and chopped

2 celery stalks, chpped

3 T. flour

1 T. tomato paste

1 750 ml bottle of dry red wine, preferable Cab Sauvignon

10 sprigs flat leaf parsley

8 sprigs fresh thyme

4 sprigs oregano, if available

2 sprigs rosemary

2 dried or fresh bay leaves

1 head of garlic, halved crosswise

4 cups low salt beef stock

Preheat oven to 350 degrees. Season short ribs with salt and pepper on all sides. Heat oil in a Dutch oven over medium high heat and sear the ribs in 2 or 3 batches, browning on all sides. Remove to a plate . Pour all but 3 T. drippings off from pan.

In the same pot, brown the onions, carrots and celery over medium high heat , stirring often until the onions are browned. Add flour and tomato paste and stir for 2-3 minutes. Stir in wine, then add short ribs and any juices. Bring to a boil, lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs and garlic. Stir in stock. Bring to a boil, cover and transfer to the oven.

Cook 2 -2 1/2 hours until tender. Transfer ribs to a platter. Strain the sauce and degrease it. Season with salt and pepper. Serve in shallow bowls over mashed potatoes with the sauce spooned over.

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