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Ingredients
6 servings
5 poundsbeef short ribs
bone-in, cut crosswise into 2-inch pieces
kosher salt
freshly ground black pepper
3 tablespoonsvegetable oil
3onions
medium, chopped
3carrots
medium, peeled, chopped
2celery stalks
chopped
3 tablespoonsall-purpose flour
1 tablespoontomato paste
1 x 750mldry red wine
preferably Cabernet Sauvignon
10 sprigsflat-leaf parsley
8 sprigsthyme
4 sprigsoregano
2 sprigsrosemary
2fresh bay leaves
or dried
1 headgarlic
halved crosswise
4 cupslow-salt beef stock
Instructions
Step 1
Step 1 Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
Step 2
Step 2 Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Step 3
Step 3 Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
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