This is a classic short ribs preparation with short ribs from http://www.snakeriverfarms.com
- 2 pounds bone-in beef short ribs, cut crosswise into 2″ pieces
- Kosher salt and freshly ground black pepper
- 2 T vegetable oil
- 1 large onion, chopped
- 2 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 2 T all-purpose flour
- 1 T tomato paste
- 1 bottle dry red wine (not expensive but something you wouldn’t mind drinking)
- 6 sprigs flat-leaf parsley
- 5 sprigs thyme
- 2 sprigs oregano
- 1 sprig rosemary
- 1 bay leaf
- 1/2 head of garlic, halved crosswise
- 2 C beef stock
Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. 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 tablespoons 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 until short ribs are tender, 2-2 1/2 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. Serve in shallow bowls over mashed potatoes with sauce spooned over.