Red Wine-Braised Short Ribs

YIELD: Makes 6 servings

Ingredients

• 5 pound bone-in beef short ribs, cut crosswise into 2" pieces

• Kosher salt and freshly ground black pepper

• 3 tablespoons vegetable oil

• 3 medium onions, chopped

• 3 medium carrots, peeled, chopped

• 2 celery stalks, chopped

• 3 tablespoons all-purpose flo

ur

• 1 tablespoon tomato paste

• 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)

• 10 sprigs flat-leaf parsley

• 8 sprigs thyme

• 4 sprigs oregano

• 2 sprigs rosemary

• 2 fresh or dried bay leaves

• 1 head of garlic, halved crosswise

• 4 cups low-salt beef stock

Preparation

Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working 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 tablespoons drippings from pot.

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 and deep red, 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 all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Cooks' note: To test if the ribs are done, pull on a bone. It should slide out freely.