Seasons-Change Short Ribs

Time :4 10

Yield :4 servings

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!

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.