Braised Short Ribs

Total Time:
5 hr 30 min
30 min
5 hr

6 to 8 servings

  • 6 pounds beef short ribs, cut into 1-rib pieces
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 medium onions, chopped
  • 4 large garlic cloves, minced
  • 1 1/2 cups dry red wine
  • 1 (28 to 32-ounce) can whole tomatoes including liquid coarsely pureed in a blender
  • 1 1/2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 6 (3 by 1-inch) strips fresh orange zest removed with a vegetable peeler
  • 2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
  • 10 ounces pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled
  • 1 (1-pound) bag peeled baby carrots
  • Finely chopped fresh parsley leaves, for garnish
  • Pat short ribs dry and season with salt and pepper. In a heavy 6-quart kettle, heat oil over moderately high heat, until hot but not smoking, and brown ribs in batches, transferring with tongs to a large bowl.

  • Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.

  • Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 3 1/2 to 4 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Reduce braising liquid, if necessary. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through.

  • Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce. Serve stew sprinkled with parsley.

  • Wine suggestion: Californian Syrah - Edmunds St. John, California

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