Cenas: revitalizadas
About the Recipe
Ingredients
5 lb. bone-in beef short ribs, cut crosswise into 2" pieces
⅓ cup all-purpose flour
Kosher salt and freshly ground black pepper
3 Tbsp. vegetable oil
3 medium yellow onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 Tbsp. all-purpose flour
1 Tbsp. tomato paste
1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
Fresh flat-leaf parsley
Fresh thyme
Fresh oregano
Fresh rosemary
2 bay leaves
1 head of garlic - minced
4 cups low-sodium beef stock
Preparation
Preheat oven to 350°.
Dredge short ribs in flour, salt and pepper.
Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes.
Stir in wine, then add short ribs with any accumulated juices.
Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook in oven until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.