Description
Slow-braised with aromatic vegetables, these fall-off-the-bone Short Ribs are the perfect soul-soothing meal for a cozy winter night.
Ingredients
- ½ cup flour
- 2 tablespoons salt and pepper mix, divided
- ¼ cup oil, divided
- 5 pounds bone-in or boneless short ribs
- 1 large onion, julienned
- 4 stalks celery, chopped
- 4 medium carrots, peeled and chopped
- 1 fennel root, chopped (reserve 4 fennel sprigs for herbs)
- 4 tablespoons tomato paste
- 1 quart Cabernet wine
- 6 garlic cloves, minced
- Juice and zest of 1 lemon
- ½ teaspoon ground allspice
- 2 quarts beef stock (use a high-quality stock)
- 8 sprigs Italian parsley
- 2 sprigs sage
- 2 sprigs thyme
Instructions
- In a shallow bowl, season the flour with 1 teaspoon of the salt and pepper mix. Dredge the short ribs lightly in the seasoned flour.
- Divide the oil between two deep pots and heat over medium. In one pot, sear the short ribs for about 3 minutes per side, until browned. Remove and set aside.
- In the second pot, add the sliced onions and cook over medium heat for about 15 minutes, until golden and caramelized. Set aside for later.
- In the pot used for searing the ribs, add the carrots, celery, and chopped fennel root. Cook for about 5 minutes, scraping up any browned bits from the bottom. Add the tomato paste and cook for another 5 minutes.
- Return to the pot with the caramelized onions. Add the wine and 2 tablespoons of salt and pepper mix. Simmer and reduce by half.
- To the vegetable pot, add the garlic, lemon juice, lemon zest, allspice, and beef stock. Return the short ribs to the pot, then pour in the reduced wine and onions. Add the parsley, sage, thyme, and reserved fennel sprigs.
- Bring to a boil, then reduce heat to a low simmer. Cover and cook for 3 hours, or until the beef is fork-tender.
- Remove from heat and let rest for 1 hour in the pot. Carefully remove the short ribs and strain the remaining liquid. Pour the strained sauce into a sauté pan and simmer to reduce by half. If needed, thicken with a cornstarch and water slurry.
- Plate the short ribs, spoon the reduced sauce over the top, and serve warm.
Notes
Store any leftover short ribs in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the ribs in a covered oven-safe dish and heat at 350°F for about 15 minutes or until warmed through. You can also reheat them in the microwave. Just be careful not to overcook them, as they can become dry and tough if reheated for too long.
- Prep Time: 30 minutes
- Resting Time: 1 hour
- Cook Time: 3 hours, 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American