Braised Short Ribs
Yield: 4 Servings
3 lb. Beef short ribs (6-7 oz. each)
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
- Preheat the oven to 350 degrees.
- Trim the short ribs of excess fat and gristle, and season with salt and pepper.
- 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.
- 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.
- Add the broth and wine to the Dutch oven, whisking well to work out any lumps.
- 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.
- Add the bay leaf and thyme.
- 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.
- Transfer the ribs to a deep platter and moisten with some of the cooking liquid. Cover and keep warm while completing the sauce.
- 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.
- Taste and adjust the seasoning with salt and pepper.
- Smother ribs in the sauce, and serve.