It is no secret I love short ribs! They were not on my shopping list on Sunday, but when I saw these beautiful ribs; on sale, they jumped right into my basket. I procrastinated and did not get around to marinating them, as I usually do. I searched the internet and came across this “quicker” recipe. It is inspired by one Jenny Rosentrach and Andy Ward created at Bon Apetit.
For the Braised Short Ribs
2-3 pounds of beef short ribs, approximately 6-8
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, diced
1 large carrot, peeled and diced
1 celery stalk, peeled and diced
2 tablespoons Wondra flour
1 tablespoon tomato paste
3/4 of 750-ml bottle dry red wine
Tie the herbs together with kitchen twine, into a little bundle:
a few sprigs of sprigs flat-leaf parsley
a few sprigs of thyme
2 sprigs rosemary
2 fresh or dried bay leaves
3-4 cloves of garlic, peeled
2 cups low-salt beef stock
Bisto for thickening
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined 2-3 minutes. Stir in wine, then add the herb bundle, garlic cloves and short ribs with any accumulated juices. Bring to a boil; lower heat and simmer until wine is reduced by half, about 25 minutes. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, about 3 hours. Transfer short ribs to a platter. Remove the herb bundle. Spoon fat from surface of sauce and discard. I used my fat separator, to get as much fat out of the sauce as possible. I did not strain out the carrot, celery and onion, as the recipe suggests. Bring the sauce to a boil and thicken with a couple tablespoons of Bisto. Taste for seasoning. Serve with mashed potatoes. YUMM!
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