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Braised Short Ribs

Yield: 4 Servings


3 lb. Beef short ribs (6-7 oz. each)
t.t. Salt
t.t. Black pepper
3 Tlb.  Corn oil
1 lb. Onion, yellow, medium diced
1 Celery, stalk, medium diced
1 Carrot, medium diced
2 Tlb. Tomato paste
3 Tlb. Flour, All purpose
1 c. Beef broth
1 c. Dry red wine
1 Bay leaf
¼ tsp. Dried thyme


  1. Preheat the oven to 350 degrees.
  2. Trim the short ribs of excess fat and gristle, and season with salt and pepper.
  3. Heat the oil in a large Dutch oven over high heat.  Sear the short ribs until browned on all sides, approximately 5 minutes. Transfer the ribs to a pan and set aside.
  4. Add the onion, celery, and carrot to the Dutch oven and cook, stirring occasionally, until the onion is golden brown, approximately 7-8 minutes. Add the tomato paste and cook until it darkens, about 1 minute.  Add the flour and continue cooking, stirring frequently, to make a blond roux, approximately 5 minutes.
  5. Add the broth and wine to the Dutch oven, whisking well to work out any lumps.
  6. Return the short ribs to the pot with any juices released by the ribs.  Add more broth if needed to cover the ribs by about one-third.
  7. Add the bay leaf and thyme.
  8. Bring to a gentle simmer over medium heat.  Cover the pot and transfer it to the oven.  Braise the short ribs until fork tender, approximately 1-½ hours, turning every 20 minutes to keep them evenly moistened.
  9. Transfer the ribs to a deep platter and moisten with some of the cooking liquid.  Cover and keep warm while completing the sauce.
  10. Place the Dutch oven over high heat and simmer the cooking liquid until it has a good flavor and sauce-like consistency, approximately 10 minutes.  Remove and discard the bay leaf.
  11. Taste and adjust the seasoning with salt and pepper.
  12. Smother ribs in the sauce, and serve.