Red Wine Garlic Braised Short Ribs

Red Wine Garlic Braised Short Ribs

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Yield: 6

Author: Madeline Bertarelli

Prep time: 20 MinCook time: 3 H & 50 MTotal time: 4 H & 10 M

Ingredients

• 2 tablespoons olive oil or beef tallow
• 5 pounds (about 2 packs) bone-in short ribs
• Kosher salt and freshly ground pepper
• 2 large heads garlic, halved crosswise
• 1 medium onion
• 4 ribs celery, chopped
• 3 medium carrots, chopped
• 3 tablespoons tomato paste
• 2 cups dry red wine
• 2 cups beef bone broth
• 4 sprigs thyme
• finely chopped chives or cilantro for garnish

Instructions

1. Heat oven to 275 degrees. Heat oil/tallow in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
2. Pour off all but 2 tablespoons of remaining fat, leaving the fond behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 8 minutes.
3. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 minutes. Add red wine and scrape up any browned or caramelized bits. Let simmer 2 minutes. Stir in beef broth and with thyme.
4. Using tongs, return short ribs to the pot, along with any juices that have accumulated, so that they are submerged (feel free to add more broth if needed). Bring to a simmer, then cover and transfer to oven. Cook, undisturbed, until short ribs are tender and falling off the bone, about 3½-4 hours.
5. Using tongs, remove the ribs from the pot without letting the bone slip out, and transfer to a large plate. (The vegetables have all given up their flavor and texture, so feel free to strain the sauce.) Scatter cilantro/chives over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and enjoy!