Red wine braised short ribs

Recipe based of the one in: https://www.onceuponachef.com/recipes/red-wine-braised-short-ribs.html#tabrecipe

(Note: I made some of my own edits)

INGREDIENTS

  • 4 pounds boneless short ribs, trimmed of excess fat and silver skin, cut into 3-in chunks (see note)
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 6 cloves garlic, roughly chopped
  • 1½ tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 2⅓ cups red wine (see note)
  • 1 cup beef broth
  • 2 teaspoons sugar
  • 1 bay leaf
5 sprigs fresh thyme


INSTRUCTIONS

  1. Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on each side. Rotate and brown all sides. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. 
  2. Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.) Add celery and carrots and saute until softer. Add the garlic and cook, stirring occasionally, 2 minutes more. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
  3. Add the wine, broth, sugar, bay leaf and thyme sprigs; increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. Add the short ribs and any accumulated juices to the pot and return to a boil. Cover the pot with a lid, transfer to the oven, and cook for 3 hours.

    Remove the pot from the oven and skim off any grease on top of the sauce. Top over pasta or mashed potatoes.









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