Braised Short Ribs with Red Wine and Root Vegetables

Braised Short Ribs with Red Wine and Root Vegetables

This is a weekend project in the best sense: a pot that rewards a slow afternoon with deep, glossy, fall-apart results. It's the sort of dish that turns a dinner into an occasion, perfect for when you want to impress without hovering over the stove.

You need

• 5 lbs (2.3 kg) bone-in beef short ribs, cut into 3-4 inch pieces
• Salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 2 large onions, chopped
• 3 carrots, peeled and cut into 2-inch chunks, plus 2 more for later
• 3 celery stalks, chopped
• 6 cloves garlic, smashed
• 3 tablespoons tomato paste
• 1 bottle (750ml) dry red wine, such as Cabernet or Merlot
• 4 cups (1 liter) beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 lb (450g) small Yukon gold potatoes, halved if large
• 8 oz (225g) pearl onions, peeled (or 1 extra onion, quartered)
• 2 tablespoons chopped fresh parsley, for serving

Method

1. Preheat the oven to 325°F (165°C). Season the short ribs generously all over with salt and pepper.
2. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Sear the short ribs in batches, about 3-4 minutes per side, until deeply browned. Don't crowd the pot — transfer each batch to a plate as it finishes.
3. Pour off all but 2 tablespoons of fat from the pot. Add the chopped onions, chopped carrots, and celery, and cook over medium heat for 8-10 minutes, until softened and starting to color.
4. Add the garlic and tomato paste and cook, stirring, for 2 minutes until fragrant and the paste darkens slightly.
5. Pour in the red wine, scraping up the browned bits from the bottom of the pot. Bring to a boil and let it bubble for 5 minutes to cook off some of the alcohol.
6. Return the short ribs to the pot along with any accumulated juices. Add the beef stock, thyme, and bay leaves — the liquid should come about two-thirds up the sides of the meat.
7. Bring to a simmer on the stovetop, then cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fork-tender and pulling away from the bone.
8. About 45 minutes before the meat is done, tuck the potatoes and pearl onions into the pot around the ribs, submerging them in the liquid.
9. When the meat is tender, carefully lift the short ribs and vegetables onto a serving platter. Skim the fat from the surface of the braising liquid.
10. Simmer the remaining liquid on the stovetop over medium-high heat for 10-15 minutes until slightly thickened and glossy, then season to taste with salt and pepper.
11. Spoon the sauce over the short ribs and vegetables, scatter with parsley, and serve.