Wine-Braised Short Ribs

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Step 1

Oven rack in lower-middle position. Oven 325. Season ribs with salt and pepper. Set aside.

Step 2

Heat oil in lg Dutch oven over med heat. Add onion and cook until lightly browned, 4-6 min. Add tomato paste and flour and cook, stirring constantly, until paste begins to darken, about 45 seconds. Add wine, increase heat to high, and boil until slightly thickened, about 3 min.

Step 3

Stir in broth, garlic, thyme sprigs, and bay leaves. Nestle ribs into liquid bone side up. Bring liquid to a simmer and transfer to oven. Cook, uncovered, for 1½ hrs.

Step 4

Flip ribs so meat is above liquid and continue cooking 1-1½ hrs longer.

Step 5

Transfer ribs to serving platter and tent with foil. Strain liquid through fine mesh strainer into fat separator. Discard solids. Allow liquid to settle 5 min.

Step 6

Strain off fat and return liquid to pot. Bring to boil over high heat and reduce to 1 cup, about 4-7 min. Reduce heat to low and whisk in butter, one Tbsp at a time. Season to taste, pour sauce over meat, and serve.