FOOD + ENTERTAINING
BRAISED SHORT RIBS
Serves 4
3 tablespoons olive oil 1 yellow onion , diced 3 carrots , chopped 8 whole beef short ribs
Salt and freshly-ground black pepper , to taste
¼ cup all-purpose flour
1 cup dry red wine ( such as Côtes du Rhône or Pinot Noir )
2 ½ cups low-sodium beef broth 2 tablespoons tomato paste 2 sprigs fresh thyme 2 sprigs fresh rosemary
Preheat oven to 350 degrees .
In a large Dutch oven or oven-safe pot with a lid , heat one tablespoon of oil over medium high heat . Add onion and carrots and cook for a few minutes , stirring constantly . Remove veggies to a plate .
Season the ribs with salt and pepper and coat on all sides with flour . Add 2 more tablespoons of oil to the pot and turn heat to high . Add ribs and brown on all sides , about 45 seconds per side . Remove to a plate .
Add the wine to deglaze the pan . Scrape the bottom of the pan to release any browned bits of flavor . Bring to a boil and cook for 2 minutes .
Add beef broth , salt and pepper . Stir in tomato paste . Taste broth and add additional seasonings , if needed .
Add ribs , veggies and ( whole ) sprigs of thyme and rosemary to the pot .
Cover with the lid and place into the oven . Cook at 350 degrees for 2 hours , then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes . Ribs should be very tender , nearly falling off the bone .
Remove the pan from oven and allow rest for 20 minutes , with the lid on . Before serving , skim off any fat that has risen to the top of the liquid ,
Serve ribs over mashed potatoes with a spoonful of gravy from the pot .
Recipe from Lauren Allen , Tastes Better From Scratch
FALL 2023 55