Braised Short Ribs with Red Wine and Root Vegetables

Braised Short Ribs with Red Wine and Root Vegetables

A proper braise is a project, but it's mostly patience: beef short ribs cooked low and slow in red wine until they fall away from the bone, with carrots and onions melting into a glossy, deeply savory sauce. It's the kind of dish that tastes even better the next day, which makes it a perfect make-ahead centerpiece for company.

You need

• 5 pounds [2.3 kg] bone-in beef short ribs, cut into 3-inch [7.5 cm] pieces
• 2 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper, freshly ground
• 3 tablespoons olive oil
• 2 large yellow onions, chopped
• 4 carrots, peeled and cut into 2-inch [5 cm] chunks
• 4 celery stalks, cut into 2-inch chunks
• 6 cloves garlic, smashed
• 2 tablespoons tomato paste
• 1 bottle (750 ml) dry red wine, such as Cabernet or Syrah
• 3 cups [720 ml] low-sodium beef stock
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons unsalted butter, cold, cut into pieces (optional, for finishing)

Method

1. Heat the oven to 325°F [165°C] with a rack in the lower third. Pat the short ribs dry and season generously on all sides with 2 teaspoons of the salt and the pepper.
2. Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Sear the ribs in batches, about 4 minutes per side, until deep brown all over. Don't crowd the pot. Transfer the ribs to a plate.
3. Pour off all but 2 tablespoons of fat. Lower the heat to medium, add the onions, carrots, celery, and remaining 1/2 teaspoon salt, and cook 8 to 10 minutes, stirring, until softened and lightly browned at the edges.
4. Add the garlic and tomato paste and cook 2 minutes, stirring constantly, until the paste darkens to brick red.
5. Pour in the wine and bring to a simmer, scraping up the browned bits. Let it reduce by about half, about 8 minutes. Add the stock, thyme, and bay leaves, then return the ribs and any juices to the pot. The liquid should come about two-thirds of the way up the meat.
6. Cover and braise in the oven for 3 to 3 1/2 hours, turning the ribs once halfway through, until a fork slides easily into the meat and it pulls away from the bone.
7. Using tongs, transfer the ribs to a clean dish. Skim the fat from the surface of the braising liquid. Discard the thyme stems and bay leaves, then pour the vegetables and liquid into a blender or food processor and purée until smooth, or leave it chunky if you prefer.
8. Simmer the sauce in the pot over medium heat for 10 to 15 minutes, until it coats the back of a spoon. If you like, whisk in the cold butter off the heat for gloss. Taste and adjust the salt. Return the ribs to the sauce to rewarm for 10 minutes before serving.
9. Serve over creamy polenta, mashed potatoes, or egg noodles, with the sauce spooned over the top.