Braised Beef Short Ribs
Level: Weekend Project
- 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
- Olive oil
- Kosher salt and freshly ground black pepper
- 3 cups chopped celery (5 to 6 ribs)
- 2 cups chopped yellow onions (2 onions)
- 2 cups chopped unpeeled carrots (6 carrots)
- 1 1/2 tablespoons minced garlic (5 cloves)
- 1 bottle (12 oz) Heinz chili sauce
- 1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
- 4 cups beef stock,
- 6 sprigs fresh thyme
- 6 sprigs fresh rosemary
- Preheat the oven to 425 degrees
- Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
- Roast for 20 minutes and remove from the oven. So much easier than searing in a hot pan.
- Reduce the oven temperature to 325 degrees
- Meanwhile, heat 1/4 cup olive oil in a VERY large (12-inch) Dutch oven, over medium heat.
- Add the celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally.
- Add the garlic and cook for one minute.
- Add in the entire bottle of chili sauce. Let cook for 1 minute.
- Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced.
- Add the stock, rosemary, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Place the ribs in the pot, along with the juices and seasonings from the sheet pan.
- Bring to a boil, cover
- Place in the oven and cook for one hour. Uncover and cook for one more hour, until the meat is very tender.
- Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard it.
- Return the ribs to the pot, heat for 5 minutes, and taste for seasonings.
- Serve it up with mashed potatoes and make em saucy…