Recipe Background
As the warm summer breeze gets crisper and the purple-pink skies fade sooner, that's when you know the refreshing switch to autumn is not far away. Celebrate the long-awaited transition with these Seasons-Change Short Ribs. This elegant dish definitely takes some time, but the indescribable way the ribs melt in your mouth is surely worth the wait. Paired with a warm, fall-toned gravy and some creamy mashed potatoes for extra comfort, you'll be quite delighted to welcome in the magic a new season brings. Embrace it all with Seasons-Change Short Ribs!
As the warm summer breeze gets crisper and the purple-pink skies fade sooner, that's when you know the refreshing switch to autumn is not far away. Celebrate the long-awaited transition with these Seasons-Change Short Ribs. This elegant dish definitely takes some time, but the indescribable way the ribs melt in your mouth is surely worth the wait. Paired with a warm, fall-toned gravy and some creamy mashed potatoes for extra comfort, you'll be quite delighted to welcome in the magic a new season brings. Embrace it all with Seasons-Change Short Ribs!
Ingredients
- 4 tablespoons olive oil divided
- 2 celery ribs finely diced
- 2 large carrots diced
- 1 large onion diced
- 3 cloves garlic minced
- 2 teaspoons salt plus more, to taste
- 1 teaspoon black pepper plus more, to taste
- 2 pounds beef short ribs bone-in
- 1 cup dry red wine such as cabernet sauvignon
- 2 tablespoons tomato paste
- fresh thyme sprigs to taste
- fresh rosemary sprigs to taste
- 2 cups beef stock plus more, to taste
- bay leaves to taste
- mashed potatoes to taste, cooked and warm, for serving
Directions
- Preheat the oven to 350 degrees F.
- In a Dutch oven over medium-high heat, add 2 tablespoons of the oil.
- Add the celery, the carrots, and the onions to the heated oil and sauté, stirring occasionally, until they are soft, about 10 minutes.
- Stir the garlic into the vegetables and cook, about 2 minutes.
- Pour the cooked vegetables into a large bowl, return the Dutch oven over medium-high heat, and add the remaining oil.
- Evenly sprinkle 2 teaspoons of the salt and 1 teaspoon of the pepper all over the short ribs.
- Add the seasoned short ribs, in batches as needed, to the heated oil and sear, using tongs to occasionally flip them onto all sides, until they are browned, about 1-2 minutes per side. Note: It is okay for the meat not to be cooked through at this point.
- Transfer the seared short ribs to a plate.
- In the same Dutch oven over medium-high heat, add the wine and use a wooden spoon to loosen any of the browned bits from the bottom of the pot.
- Simmer the wine until it reduces slightly, about 2-3 minutes.
- Stir the tomato paste into the wine until it dissolves.
- Add the cooked vegetables to the sauce mixture and stir to combine.
- Use clean tongs to nestle the seared short ribs around the vegetables in the sauce mixture.
- Tie the thyme sprigs and the rosemary sprigs together into a bundle using kitchen twine.
- Add 2 cups of the beef stock, the herb bundle, and the bay leaves to the short rib mixture.
- Place the lid on the Dutch oven and transfer it in the oven. Braise the short rib mixture until the meat is very tender, about 3 hours.
- Transfer the cooked short ribs and the herb bundle to a plate, leaving the remaining liquid in the Dutch oven. If most of the liquid is cooked away, add the extra beef stock.
- Place the Dutch oven on the stovetop over medium heat and bring the gravy mixture to a boil. Cook until it has reduced and is slightly thickened.
- Season the gravy with the extra salt and the extra pepper, as needed. Stir to combine.
- Plate the mashed potatoes and top with the cooked short ribs. Evenly pour the gravy onto the plate.
- Serve the short ribs garnished with the rosemary and/or thyme sprigs from the herb bundle.
×
