Braised Beef Short Ribs in Red Wine Sauce

Braised Beef Short Ribs in Red Wine Sauce

 

6-8 beef short ribs

Kosher salt and fresh-ground pepper, to taste

3 tbsp olive oil

4 garlic cloves , crushed

1 large yellow onion, chopped

3 celery ribs , chopped

3 carrots , chopped

3 tbsp tomato paste

2 1/2 cups dry red wine

2 1/2 cups beef stock

3 sprigs thyme

3 bay leaves

 

Preheat oven to 325°F.

Sprinkle beef with salt and pepper.

Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown all over. Remove and repeat with remaining ribs, then remove.

Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.

Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.

Add tomato paste and cook for 1 minute.

Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.

Return beef into liquid, arranging them so they are submerged.

Cover with lid and transfer to oven for 3 hours, or until the meat can easily be torn apart with forks.

Remove beef carefully, keeping the meat on the bone. Set aside on a plate and cover to keep warm.

Strain all liquid in the pot, pressing juices out of the onion, carrot etc., or simply strain, for a little more body to the sauce. Return sauce into pot, bring to simmer and stir. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.

Place beef on serving plate, spoon over sauce. Serve with egg noodles, rice, potatoes or turn them into tacos!