(Yield: 4 servings)
English-style is the name for the cut: ribs are cut parallel to the bone, with one bone per piece.
4 each beef short ribs, bone-in, English style
2 each large onions, julienned
1 tablespoon tomato paste
6 cloves garlic
2 cups full-bodied, delicious red wine
1 cup beef or veal stock
4 each carrots, cut into 2-inch pieces
4 each sprigs fresh thyme
1 each bay leaf
as needed salt and fresh ground black pepper
as needed vegetable oil or other high smoke-point fat
- Heat oven to 275 degrees Fahrenheit, and adjust rack to middle-low position.
- Use paper towels to pat beef dry and season liberally with salt and pepper.
- Over medium-high heat place a large, heavy bottomed pot (Dutch oven). Add about 1 tablespoon vegetable oil and heat until shimmering (not quite smoking).
- Add beef in batches and sear all sides, fat side down first and last, until well browned. If fat begins to smoke, reduce heat as needed.
- Transfer beef to rimmed platter or large bowl and repeat searing process until all beef is seared.
- Reduce heat to medium, add onions and carrots, and cook until softened and beginning to brown, about 10 – 15 minutes. If the vegetables are browning too quickly, add a 1 – 2 tablespoons of water to the pan.
- Add tomato paste and cook, stirring constantly, until brown, about 2 minutes.
- Add garlic and cook briefly until aromatic, about 30 seconds.
- Increase heat to medium-high and deglaze with a small amount of wine. Once bits are loosened from the pan, add the remaining wine and continue to cook, stirring occasionally, until reduced by half, about 10 minutes.
- Add thyme, bay leaf, and beef, including any accumulated juices. Cover about three-fourths with the stock (you may need more or less depending on your pan size.
- Cover and bring to a simmer.
- Transfer pot to oven and cook, using tongs to check meat and turn at least twice during cooking, until fork tender. Check about every 30 – 45 minutes to ensure braising liquid is not boiling, if so, reduce heat by 10 degrees. Add additional liquid as needed to keep level at around two-thirds to three-fourths during cooking.
- Once meat is fork tender, remove pot from oven. Remove meat and keep warm.
- Strain cooking liquid and skim fat.
- Pour liquid into a medium saucepan and cook over medium heat until reduced according to your preference. Remove from heat, check seasoning, and swirl in 1 – 2 tablespoons butter. Optionally, add a splash of cream and fresh chopped herbs.
- Pour sauce over meat and serve with mashed potatoes, pasta, or rice.
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