Braised Beef Short Ribs
Braised beef short ribs turn an inexpensive, fatty cut into meat that slips off the bone after a few hours in the oven. Browning the ribs in batches and deglazing with red wine builds the base of the sauce, and tomato paste thinned with wine gives it body. The long, covered braise fills the house with a rich smell on a cold evening, and the method adapts easily to your own tweaks.
Instructions
Preheat the oven to 350°F. Trim any large pockets of fat from the sides of the ribs, then season all sides with salt and pepper.
Heat about 2 tbsp of olive oil in a Dutch oven over medium-high heat. Brown the ribs on all sides, about 2 to 3 minutes per side, working in batches so the pan is never crowded. Set the browned ribs aside.
While the meat browns, stir the tomato paste with enough of the wine to thin it, about one third of the bottle.
Sauté the onion, celery, carrots and garlic in the same pot until soft, about 5 to 10 minutes.
Pour in a little wine to deglaze the pot and scrape up the browned bits from the bottom. Stir in the thinned tomato paste and season with salt and pepper to taste.
Nestle the ribs back in among the vegetables and tuck in the thyme. Add the rest of the wine until it almost covers the ribs.
Cover the pot and braise in the oven for 2.5 to 3 hours, turning the ribs once partway through. They are ready when a fork slides in easily and the meat falls off the bone.
Serve the ribs with the braising liquid and vegetables over mashed potatoes or egg noodles, or alongside new potatoes. For a thicker sauce, strain out the vegetables and reduce the liquid over medium heat, or blend the vegetables into the liquid first and then reduce it.
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