This dish is hearty, delicious and just downright nourishing to the belly and soul. Carve out time to get these short ribs roasting in the oven, and you'll see why they're worth the effort.
When ordering the short ribs, talk to your butcher directly. You want evenly sized pieces with a 3" bone and a good amount of meat on each. Read about buying short ribs here.
If you have a fat separator that you use for gravy at Thanksgiving, use it to finish the sauce in this recipe. It's the perfect tool!
- 2 Carrots, Large
- 1 Quart Beef Stock, Low Sodium
- 3 Ounces Tomato Paste
- 2 Dried Bay Leaves
- 8 Beef Short Ribs, Bone In, 3"x2" 8
- 8 Garlic Cloves
- 2 Celery Stalks, Large 2
- 7 Fresh Rosemary 7 Sprigs
- 7 Fresh Thyme 7 Sprigs
- 1 Yellow Onion, Large
- 3 Tablespoons Flour
- 10 Black Peppercorns
- Pinch Black Pepper
- Pinch Kosher Salt
- 2 Tablespoons Canola Oil
- 1 Bottle Cabernet Sauvignon
Peel and roughly chop carrots. Place in a large mixing bowl.
Roughly chop celery into similar-sized pieces as the carrots. Add to the bowl with the carrots.
Roughly chop a yellow onion into similar-sized pieces as the carrots and celery and add to the same bowl.
Smash the garlic under the side of your chef's knife to remove the peel. Roughly chop the garlic, then add to the carrots, celery and onion.
Preheat the oven to 375 degrees.
Dry the short ribs thoroughly, then season with salt and pepper.
Heat a Dutch oven or heavy-bottomed stockpot over medium-high heat. Add canola oil and warm.
Once oil is hot, add the short ribs. Oil should sizzle when you add the ribs. Sear until caramelized on all sides, approximately 2-3 minutes per side. Work in batches to avoid crowding the pot.
Once well browned, transfer the ribs to a clean platter. Save the pot.
Place the short ribs pot back over medium heat. If the short ribs did not leave enough oil in the pot to cover the bottom, add some olive oil and warm.
Once oil is warm, add the roughly chopped onions, carrots, celery and garlic. Cook until well caramelized, stirring often, approximately 5-7 minutes.
Add tomato paste. Stir to combine, then add the flour. Cook for 1-2 minutes to remove the raw flour taste, stirring continuously.
Pour in the wine. Use a spoon to scrape up any bits on the bottom of the pot, then add beef stock, bay leaves, rosemary sprigs, thyme sprigs and black peppercorns. Turn up the heat and bring to a boil.
Once beef liquid is boiling, add the ribs back to the pot. Cover with an oven-safe lid or foil and transfer to the oven. Cook until the meat is tender and separates from the bone easily, about 2-3 hours. Check the meat periodically and ensure the liquid is simmering. If it's boiling, lower the heat. If it's not quite simmering, increase the heat.
Use a slotted spoon to gently transfer the ribs to a clean platter. Cover the ribs with foil.
Strain the cooking liquid through a fine mesh strainer into a large heat-proof bowl. Discard the solids in the strainer.
Place the liquid in the refrigerator and let it cool for about 15-25 minutes. This will help the fat separate from the sauce. Or, if you have a fat separator, pour the liquid into the separator.
Once you've removed the braising liquid from the refrigerator, use a spoon to carefully skim the fat particles off the top. Discard the fat.
Pour the skimmed cooking liquid into a small saucepan. Bring to a simmer, and let it cook for at least 10 minutes to reduce slightly.
Season the sauce with salt and pepper to taste.
Transfer two short ribs to each dinner plate. Spoon the sauce over the top. Serve hot!