Categories: Meals
Ingredients
- 1/2 cup all-purpose flour
- 4 1/2 to 5 lbs. beef short ribs
- Kosher salt and black pepper
- 2 tbsp. olive oil
- 3 cups chopped onions
- 1 cup chopped celery
- 10 garlic cloves, peeled
- 1 lb. carrots, peeled and cut into 2-inch lengths
- 1 sprig fresh oregano
- 1 (750-ml.) bottle light, fruity Barolo wine
- Mascarpone Polenta, for serving (see recipe)
Directions
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Preheat the oven to 300. Put the flour in a small bowl. Season the ribs all over with the 1 tbsp. salt and 2 tsp pepper, then dredge them completely in the flour, tapping off any excess. Set aside.
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Heat the oil in a large, heavy-bottomed Dutch oven over medium heat until very hot. Brown the ribs, in batches, until they are nice and crusty on all sides. This will take about 30 minutes in total for all the ribs. As the ribs are browned, transfer them to a platter.
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Discard all but 1 tbsp. of the oil from the Dutch oven and add the onions, celery, garlic, carrots and oregano. Cook for 2 minutes, stirring as needed and season to taste with salt and pepper. Return the short ribs to the pot, add the wine, bring to a boil, cover, and transfer to the oven. Cook until the short ribs are very tender, about 2 1/2 hours.
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Transfer the short ribs and carrots to a platter and tent with foil. Skim and discard the fat from the liquid in the pot. Bring the cooking liquid to a simmer over medium-high heat and reduce for 5 minutes, until bubbles break the entire surface. Strain the liquid through a large-hole strainer, pressing the onions, garlic, and celery with a spoon against the strainer. Discard the solids. Return the strained sauce to the Dutch oven along with the short ribs and carrots, cover, and keep warm. Serve the short ribs and carrots over the polenta, drizzled with the sauce.