Braised Short Ribs

Since I purchased my Le Creuset French Oven a few months ago I have been aching to braise something. One of the dishes that my husband and I always order when we go out to eat is short ribs so he challenged me to replicate them at home.  I can never resist a challenge.

This recipe is a pretty basic preparation with the ribs being braised in red wine, vinegar, and beef stock. You can pre-cut the vegetables beforehand so it doesn’t take much time to throw together at all. A few simple, everyday ingredients turn into an impressive, elegant meal after a few hours in the oven. People will think that you slaved away all day while in reality all you did was throw some stuff in a pot.

4 to 6 pounds beef short ribs

Coarse salt and fresh ground black pepper

2 tablespoons canola oil

2 onions, chopped

2 carrots, chopped

2 stalks celery, chopped

2 tablespoons tomato paste

4 tablespoons all-purpose flour

1/2 cup red wine vinegar

1 (750 ml) bottle red wine, preferably Pinot Noir

6 cloves garlic, crushed

4 sprigs fresh thyme

3 bay leaves

2-2 1/2 cups beef stock or low-fat, reduced sodium beef broth

Preheat oven to 375. Season the short ribs generously with salt and pepper. In a large, heavy duty Dutch oven, heat the oil over medium-hight heat until shimmering. Brown the ribs on all sides in 2 or 3 batches, 5-7 minutes. Remove to a plate and set aside.

Remove all but 1 tablespoon of oil from the Dutch oven. Add onions, carrots, and celery. Cook, stirring occasionally, until the onions are golden brown, 5-7 minutes. Decrease heat to medium. Add tomato paste and flour. Stir to combine. Cook, stirring constantly, for 2-3 minutes.

Add wine and vinegar to deglaze the pan using a wooden spoon to loosen all the brown bits from the bottom. Cook uncovered until the wine is reduced, about 5-7 minutes.

Return the short ribs to the pan and add the garlic, thyme, and enough stock to cover. Bring to a boil over high heat. Cover and transfer to the oven. Cook until the meat is tender and falling off the bones.

To make the sauce, transfer the cooked ribs to a warm platter and cover loosely with tin foil. Spoon off any excess fat from the surface of the pan and discard with the bay leaves and thyme. Using an immersion blender puree the sauce and vegetable until smooth. Or ladle the sauce and vegetables into a blender and puree a little bit at a time until smooth and return to the pan. Cook over medium heat until the sauce coats the back of a spoon. Add salt and pepper to taste.

Return short ribs to sauce and turn to coat. Heat briefly to rewarm, then serve.