Short ribs braised in wine tastes extremely delicious. It’s true that it takes a while to cook, but once it is complete, you will realize that it was always worth the wait. The onions simply melt in your mouth and there is no doubt that this one of the best beef-based recipes.
Bone-in beef short ribs - 5 pounds, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper - As required
Vegetable oil - 3 tablespoons
Onions - 3, chopped
Carrots - 3 medium carrots, peeled, chopped
Celery stalks - 2, chopped
Flour - 3 tablespoons
Tomato paste - 1 tablespoon
Dry red wine - 1 750-ml bottle (preferably Cabernet Sauvignon)
Flat-leaf parsley - 10 sprigs
Thyme - 8 sprigs
Oregano - 4 sprigs
Rosemary - 2 sprigs
Bay leaves - 2 fresh or dried
Garlic - 1, halved crosswise
Low-salt beef - 4 cups
First of all you need to pre-heat oven to 325 to 350 degrees.
Season the short ribs with the help of salt and pepper.
Separate short ribs in two batches.
Heat the oil.
Brown the short ribs on all sides by applying medium heat.
Transfer the short ribs to the plate.
Add onions, carrots and celery in the pot and cook them over medium heat.
Add flour and tomato paste in the pot and continue stirring over medium heat.
Pour wine in the pot and then add short ribs with accumulated juices.
Simmer it until the wine is reduced by half.
Add herbs and garlic in the pot and stir.
Boil the pot, cover and transfer to over.
Cook the short ribs until they are tender.
Transfer it to the pot.
Strain sauce from the pot and then serve in bowls with mash potatoes.