Braised Beef Short Ribs

I had beef short ribs at a restaurant a month ago, and really wanted to make them at home. The recipe I found was for bone-in ribs, but the ones I bought were boneless. I decreased the amount to liquid and the result was fabulous!!! The sauce alone was so good for dipping bread. I served the ribs with mashed potatoes.


Braised Beef Short Ribs
from The America's Test Kitchen Family Cookbook

6 lbs bone-in English style short ribs, trimmed
salt and pepper
1 tbsp vegetable oil
2 onions, chopped coarse
2 carrots, peeled and chopped coarse
1 rib celery, chopped coarse
9 garlic cloves, minced
1/4 cup all-purpose flour
1 tsp tomato paste
3 cups dry red wine
4 cups low-sodium chicken broth
1 14.5oz can diced tomatoes, drained
1 tsp dried thyme
3 bay leaves
1/2 cup fresh parsley

Adjust oven rack to the lower-middle position and heat the oven to 300 degrees.
Pat the ribs dry with paper towels, then season with salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat until just smoking.
Brown half of the ribs, about 10 minutes, then transfer to a large plate.
Pour off all but 1 tbsp of the fat and repeat with the remaining ribs.
Pour off all but 1 tbsp of fat from the pot, and return it to medium heat.
Add the onions, carrots, celery, and 1/4 tsp salt and cook until the vegetables are softened, about 5 minutes.
Stir in garlic and cook until fragrant, about 15 seconds.
Stir in the flour and tomato paste and cook for 1 minute.
Stir in the wine, scraping up any browned bits.
Stir in the broth, tomatoes, thyme, bay leaves, and browned ribs.
Bring to a simmer, cover, and cook in the oven until the meat is tender, 2&1/2 to 3&1/2 hours.
Transfer the ribs to a large plate and cover with foil to keep warm.
Strain the broth into a large container, let settle for 5 minutes, them skim any fat from the surface using a spoon.
Stir in the parsley and season with salt and pepper to taste before serving.