Braised Beef Short Ribs

Jim took charge of the short ribs, I only helped as a prep cook. Plan to set aside a half day to prepare this recipe, but the effort is well worth it.

Servings: 4

5 lbs. bone-in beef short ribs
2 medium onions
5 carrots
6 garlic cloves
4 thyme sprigs
1 sage sprig

16 oz. whole peeled tomatoes
1/3 cup all-purpose flour
2 cups red wine
2 cups beef stock
1 bay leaf
1 tsp. salt
1/2 tsp. ground black pepper

Prepare vegetables
Slice onions vertically into thin strips and set aside. Mince garlic and set aside. Peel and cut carrots into 2-inch long pieces and set aside. Remove sage and thyme from stems and chop roughly, set aside with the carrots.

Brown beef
Cut approximately 3 oz. of fat off ribs and set aside. Pat beef ribs with paper towels until dry. Place flour in a shallow dish and coat ribs with flour. Melt reserved fat in a large Dutch oven over medium heat until smoking. Add half of the ribs and brown on both sides, approximately 5 minutes per side. Remove and set aside on a plate or in a shallow bowl where juices can collect. Repeat with remaining beef.

Cook vegetables
Preheat oven to 325 degrees-F. Once the beef is browned and set aside, add onions to the Dutch oven and cook until softened and starting to brown, approximately 10 minutes. Add garlic and cook for 1 minute. Pour in wine and scrap the browned beef bits off the bottom of the pan. Continue cooking for 5 minutes, wine will reduce by about half. Add tomatoes with reserved liquid, broth, carrots, sage, thyme, and bay leaf. Add beef and juices, cover pot and bring to a boil.

Braise beef
Transfer Dutch oven to the oven and cook for 1 hour. Remove pot from oven, skim off fat, turn beef over, and return to the oven to cook for an additional 30 minutes. Repeat skimming and turning, and cook an additional 30 minutes. Repeat skimming and turning again, and cook a final time until beef is tender, approximately 15 to 30 minutes.

When beef is done, divide ribs among four plates. Skim any remaining fat off of reserved liquid in the Dutch oven, then ladle vegetables and liquid over the ribs. Serve with potatoes or similar starch  for soaking up the liquid from the ribs.

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