Braised Beef Short Ribs

Braised Beef Short Ribs in Red Wine Sauce with Mashed Potatoes and Roasted Peppers

Ingredients:

3 pounds bone-in beef short ribs

Kosher salt and freshly ground black pepper

3 tablespoons canola (or vegetable) oil

2 medium onions, peeled and chopped

2 medium carrots, peeled and chopped

1 large shallot, peeled and chopped

2 celery stalks, chopped

3 tablespoons all-purpose flour

1 tablespoon tomato paste

2 Cups dry red wine

8 sprigs flat-leaf parsley

8 sprigs thyme

2 fresh or dried bay leaves

1 head of garlic, halved crosswise

4 cups low-salt beef stock

Chives finely chopped to garnish

Method:

Preheat oven to 350°.

Season short ribs with salt and pepper, cut the ribs into smaller sections (roughly 2").

Heat oil in a large Dutch oven (or large heavy bottom pot with fitted lid) over medium-high heat. When the oil is hot, and Working in batches, brown short ribs on all sides, about 5-6 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, shallots, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions and shallots begin browning, about 5 minutes. Add the flour and tomato paste and continue to cook, stirring constantly, until well combined and deep red, 2-3 minutes.

Stir in wine, then add short ribs with any accumulated juices from the plate and bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs and garlic to pot.

Now stir in stock. Bring to a boil, cover, and move to oven.

(At the 2hr mark, begin making the mashed potatoes)

Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter, and cover with foil.

Strain sauce from pot into a measuring cup. Skim the fat from surface of sauce and discard and don't forget to season sauce to taste with salt and pepper and whisk in 1 pad (or tsp) of butter.

Serve in shallow bowls over mashed potatoes, place the roasted peppers ontop, and sauce the dish.