Another braise? I know. But it’s that time again! Winter is coming, and this year, I choose to combat its frosty temps and overall misery by watching Harry Potter marathons* on TV while slowly roasting large chunks of meat in the oven.
Braised short ribs are a classic, whether you’re cooking them in the oven (like I do here), on the stove (so easy!) or even in a slow-cooker (I promise this is coming!). Red wine seeps into the short ribs and tenderizes them, while herbs and aromatics impart deep flavor to both the sauce and the meat. It’s rich and warm and comforting, and doubles as the most wondrous-smelling scented candle that also heats up your home (or at least your tiny apartment).
I first made wine-braised short ribs a few years ago, using a similar recipe. The major change with this version is the addition of a few tablespoons of flour, which thickens the sauce and makes it more gravy-like, perfect for spooning over garlicky mashed potatoes. I didn’t strain the sauce, since the little chunks of carrot and celery are delicious, and next time (there will definitely be a next time), inspired by this beef bourguignon, I will be adding mushrooms.
You can probably guess how delicious these were — I mean look at those pictures.
Words aren’t enough, only emojis will do: 😍 😍 😍 😍 😍 😍 😍
*Dear ABC Family / soon to be Freeform: please don’t let me down. I need “Harry Potter weekends” every week from now until April.
Red Wine-Braised Short Ribs
Adapted from Epicurious
– 4 pounds bone-in beef short ribs
– kosher salt and freshly ground black pepper
– 2 tablespoons olive oil
– 3 medium onions, chopped
– 3 medium carrots, peeled and chopped
– 3 celery stalks, rinsed and chopped
– 3 tablespoons all-purpose flour
– 1 tablespoon tomato paste
– 1 750-milliliter dry red wine (I used a Pinot Noir but a Cab or Merlot would work well too)
– 8 sprigs thyme
– 4 sprigs rosemary
– 2 dried bay leaves
– 1 head of garlic, halved crosswise
1) Preheat the oven to 350F. Season the short ribs with salt and pepper on both sides.
2) Heat the oil in a large Dutch oven on medium-high heat. Working in batches, brown the short ribs on all sides — take your time with this step. Transfer the browned short ribs to a plate, then pour off all but three tablespoons of drippings from the pot.
3) Add the onions, carrots and celery to the pot and cook on medium-low heat, stirring often, until the onions are browned, about 10 minutes. Whisk in the flour and tomato paste and cook, stirring continuously, until the flour has cooked off its “rawness,” about 3 minutes. Stir in the wine, then add back the short ribs and any accumulated juices. Bring to a boil, then reduce the wine for 15 minutes.
4) Nestle the herbs and the head of garlic into the pot. Cover and transfer to the oven. Cook until the short ribs are tender and can be pierced easily with a fork, 2-1/2-3 hours.
5) Remove the short ribs from the pot, then skim off the fat from the sauce. Bring the sauce to a boil and reduce by half. Taste for seasonings, then serve over the meat.