We’re not gonna lie… this takes some time, but it’s well worth the wait for a delicious Fall Sunday Supper! 1 rule: choose a red wine for the sauce that you would drink.
This dish can definitely be made ahead. In fact, it even gets better if refrigerated overnight. Gently warm in the oven at 325 degrees covered and with some pan sauce over the ribs so they don’t dry out.
| Prep Time | 1 hour |
| Cook Time | 5-6 hours |
| Passive Time | 5-6 hours |
| Servings |
people |
Ingredients
- 5 pounds beef short ribs bone-in
- 1 tablespoon olive oil
- 2 medium Celery Stalks finely diced
- 1 large carrot peeled and finely diced
- 1/2 large onion finely diced
- 5 medium garlic cloves minced
- 1 tablespoon Herbs de Provence
- 2 tablespoons tomato paste
- 4 cups beef stock low-sodium
- 2 cups dry red wine
- 1 tablespoon sea salt
- 1 tablespoon ground black pepper plus 1 teaspoon, reserved
- 1 bay leaf
- 4 sprigs fresh thyme
Ingredients
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Instructions
- Position top oven rack in the middle. Preheat oven to 325 degrees.
- In a Dutch oven or another large, heavy-bottomed, oven-safe pan, heat olive oil over medium-high heat.
- Dry the short ribs with a paper towel. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Brown the short ribs on all sides, 2-3 minutes per side. Remove from pan and set aside. Do not crowd the pan--only 4-5 ribs in the pan at a time.
- Turn the heat to low. Add onion, celery, carrots, Herbs de Provence, and bay leaf. Cook until the vegetables are translucent.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Stir in the tomato paste. Turn heat up to medium-low and cook another 2-3 minutes.
- Add wine to the pan. Stir and scrape up brown bits from the bottom of the pan. Simmer for 3-4 minutes until the wine is slightly reduced and sauce is thickened.
- Add the beef stock, remaining salt, remaining pepper, and fresh thyme sprigs. Increase heat to medium-high to bring to an aggressive simmer.
- Add the browned ribs to the sauce, taking care to nestle most of the meat into the sauce. Cover the Dutch Oven and cook for 4 to 5 hours or until the meat is buttery fork tender and is falling off the bone.
- Remove the ribs from the pan. Pour pan sauce into a fat separator. Discard fat.
- Adjust salt and pepper to taste.
- Plate ribs and top with de-fatted pan sauce. Serve with whipped potatoes or mashed cauliflower.
Recipe Notes
Check the ingredients and/or manufacturer's website to ensure herbs and spices are gluten free.
May we suggest? Serve with our whipped cauliflower.
Recipe courtesy of www.sisterspicekitchen.com ©2017 Sister Spice. All rights reserved.
