Slow-Braised Short Ribs with Red Wine and Root Vegetables

Slow-Braised Short Ribs with Red Wine and Root Vegetables

This is a proper weekend project: a deep, patient braise where the meat ends up so tender it barely needs a knife, and the sauce is reduced until it clings to the spoon. It rewards the kind of unhurried, classic French technique that turns a tough cut into something luxurious. Make the full day's commitment to it and it will make your whole house smell like it's worth it.

You need

• 4 lbs (1.8kg) bone-in beef short ribs, cut into 3-inch (7.5cm) pieces
• Salt and freshly ground black pepper
• 3 tablespoons neutral oil, divided
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 1 large onion, chopped
• 4 garlic cloves, smashed
• 2 tablespoons tomato paste
• 1 bottle (750ml) full-bodied red wine, such as Cabernet or Syrah
• 3 cups (720ml) beef or veal stock
• 1 bay leaf
• 4 sprigs fresh thyme
• 1 lb (450g) small carrots or carrot chunks, for finishing
• 8 oz (225g) pearl onions, peeled
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour (optional, for thickening)

Method

1. Preheat the oven to 325°F (163°C). Season the short ribs generously with salt and pepper.
2. Heat 2 tablespoons oil in a large Dutch oven over high heat. Sear the short ribs in batches until deeply browned on all sides, about 8 minutes per batch. Remove and set aside.
3. Lower the heat to medium. Add the remaining oil, then the carrot and celery chunks, and onion. Cook 8-10 minutes, until softened and lightly caramelized.
4. Add the garlic and tomato paste, cook 1 minute until fragrant and the paste darkens slightly.
5. Pour in the red wine, scraping up the browned bits from the bottom. Bring to a boil and reduce by about a third, 10-12 minutes.
6. Return the short ribs to the pot, add the stock, bay leaf, and thyme. The liquid should come about two-thirds up the meat; top up with water if needed.
7. Bring to a simmer on the stovetop, then cover and transfer to the oven. Braise 3 to 3.5 hours, until the meat is fork-tender and pulling from the bone.
8. Transfer the short ribs to a plate and strain the braising liquid into a saucepan, discarding the solids. Skim off excess fat from the surface.
9. Simmer the strained sauce over medium-high heat until reduced by about half and noticeably thickened, 15-20 minutes. If a thicker sauce is wanted, whisk a tablespoon of softened butter mashed with the flour into the simmering sauce.
10. Meanwhile, melt the butter in a skillet and sauté the small carrots and pearl onions over medium heat until tender and glazed, 12-15 minutes, seasoning with salt.
11. Return the short ribs to the sauce to warm through, then serve with the glazed vegetables alongside.