Slow braising in red wine and fresh herbs, gives these beef ribs a distinctive flavour and a buttery soft texture!<br /><br />INGREDIENTS<br />5 pounds bone-in beef short ribs, cut crosswise into 2" pieces<br />3 tablespoons Olive oil<br />3 medium onions, chopped<br />3 medium carrots, chopped<br />2 celery stalks, chopped<br />3 tablespoons AP flour<br />1 tablespoon tomato paste<br />1 750-ml bottle dry red wine<br />10 sprigs flat-leaf parsley<br />8 sprigs thyme<br />4 sprigs oregano<br />2 sprigs rosemary<br />2 bay leaves<br />1 head of garlic, halved crosswise<br />2 cups low-salt beef stock<br /><br />Method:<br />Preheat oven to 350°F. <br />Heat oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper. 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. <br />Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 1-2 minutes. Add flour and tomato paste then cook, stirring constantly, until well combined about 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 herbs to pot along with garlic. Stir in stock. Cover, and transfer to oven. <br />Cook until short ribs are tender, 2–2 1/2 hours.
