Name: Red Wine-Braised Beef Short Ribs
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT3H50M0.000S
Yield: 4 to 6 servings
Ingredients: 5 pounds bone-in short ribs; 1/2 cup all-purpose flour, plus a pinch; Kosher salt and freshly cracked black pepper; 2 tablespoons canola oil; 3 large carrots; 2 celery stalks; 1 large white onion; One 6-ounce can tomato paste; 2 teaspoons Italian seasoning; One 750-milliliter bottle red wine (use a good-quality wine you would drink); 3 tablespoons sugar; 2 cups beef broth; 3 cloves garlic, minced; 2 bay leaves

Directions

Watch how to make this recipe.

Preheat the oven to 300 degrees F.
Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.

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