Braised Beef Short Ribs

   My family enjoys beef short ribs, and I have prepared them many times, but my husband said these were the best he has ever had!  Served here with polenta and sauteed greens.
   I must admit, I took some liberties with the recipe, in essence, I was using what I had.  So my substitutes were shredded carrots(not whole carrots), loveage(not celery), Meritage(not Cabernet Sauvignon), shallots confit(not onions).  In addition, I threw in a few mushrooms to finish a package I had in the fridge, some whole black peppercorns and juniper berries.
   Aside from these changes, I like to dredge the short ribs in the flour mixed with the salt and pepper and then brown them. Then add to the pot the onions, carrots, celery etc.  I finished the cooking on the stove, not in the oven.  This recipe is large, mine was only half of this, but the cooking time remains the same.

As Always,
ENJOY!

Red Wine-Braised Short Ribs

These short ribs are even better when they're allowed to sit overnight.

Ingredients

SERVINGS: 6

• 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 3 medium onions, chopped
• 3 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
• 10 sprigs flat-leaf parsley
• 8 sprigs thyme
• 4 sprigs oregano
• 2 sprigs rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise
• 4 cups low-salt beef stock

Preparation

• 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 in shallow bowls over mashed potatoes or polenta, with sauce spooned over.