Braised Beef Short Ribs

Bone-in short ribs marinated in red wine then slowly braised until fork-tender in a glossy reduction.

Ingredients

• 6 bone-in beef short ribs (about 5 lb)
• 1 bottle (750 ml) dry red wine
• 2 cups thinly sliced carrots, plus 1 cup for braising
• 2 cups sliced leeks
• 1 cup sliced shallots
• 1 head garlic, halved crosswise
• 1 large bunch thyme and 4 bay leaves
• Kosher salt and freshly ground black pepper

Canola oil, for searing

• 1/4 cup all-purpose flour
• 2 Tbsp tomato paste
• 8 cups veal or beef stock

Directions

1. Combine the wine, sliced carrots, leeks, shallots, garlic, thyme, and bay leaves. Submerge the short ribs and marinate, refrigerated, overnight.
2. Drain, reserving wine and vegetables separately. Pat the ribs very dry and season generously with salt and pepper.
3. Boil the reserved wine in a saucepan, skimming the foam, until reduced and clear; reserve.
4. Preheat oven to 350 F. Sear the ribs in canola oil in a Dutch oven until deeply browned on all sides, then remove.
5. Add the reserved vegetables and the extra carrots, cook until softened, stir in tomato paste and flour and cook 2 minutes.
6. Return the ribs, add the reduced wine and the stock to nearly cover. Bring to a simmer, cover, and braise in the oven 2.5 to 3 hours until fork-tender.
7. Transfer the ribs, strain and skim the braising liquid, then reduce it to a glossy sauce. Spoon over the ribs to serve.

Notes

Adapted from Thomas Keller’s Ad Hoc at Home; reducing the marinating wine separately keeps the sauce clean and bright.