Braised Short Ribs

8 Servings

Unlike its beef stew cousin, boeuf bourguignon, this recipe features a thick, silky sauce that clings to the fork-tender short ribs.

Preparation Method

1. Preheat oven to 350°F Convection Roast Mode with a rack set at position “2.”

2. In a large Dutch oven over medium-high heat, heat oil. Season short ribs with salt and pepper. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.

3. Pour off all but 3 tablespoons of drippings from pot.

4. Add onions, carrots, and celery to pot, cooking and stirring over medium-high heat until onions are browned, about 5 minutes.

5. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes.

6. Stir in wine, and then add short ribs with any accumulated juices. Bring to a boil; lower to medium heat and simmer until wine is reduced by half, about 25 minutes.

7. Add garlic and all the herbs to pot. Stir in stock. Bring to a boil, cover, and transfer to oven.

8. Cook in oven until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter.

9. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.

10. Serve in shallow bowls over mashed potatoes with sauce spooned over the top.

Products Used in this Recipe