Categories: Beef Main Dish

Ingredients

• 5 lb. bone-in beef short ribs
• Kosher salt and fresh ground black pepper
• 3 Tbsp. canola oil
• 3 medium onions
• 3 medium carrots
• 2 celery stalks
• 3 Tbsp. all-purpose flour
• 2 Tbsp. tomato paste
• 1 (750 ml) bottle of Cabernet Sauvignon
• 10 sprigs flat-leaf parsley
• 8 sprigs thyme
• 2 sprigs rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise
• 3 1/2 cups beef stock
• 2 Tbsp. oyster sauce

Directions

1. Preheat oven to 350 degrees. Season short ribs with salt and pepper.

2. Heat oil in a large Dutch oven over medium-high. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. of drippings from pot.

3. 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 to 3 minutes.

4. 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.

5. Add all herbs to pot along with garlic. Stir in stock and oyster sauce. Bring to a boil, cover, and transfer to oven.

6. Cook until short ribs are tender, 2 to 2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup.

7. 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.

Email to a friend | Print this recipe | Back