Slow-Cooked Beef Short Ribs with Red Wine

• 1.2 kg Beef short ribs, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 500 ml Red wine, dry
• 500 ml Beef stock
• 2 pieces Bay leaves
• 6 sprigs Fresh thyme

1. Pat the short ribs dry, then season all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat.
2. Brown the short ribs in batches, turning until deeply browned on all sides. Transfer to a plate as you go.
3. Reduce the heat to medium. Add the onion, carrot and celery and cook, stirring, until softened and lightly golden.
4. Stir in the garlic and tomato purée and cook for 1 minute until fragrant and slightly darkened. Pour in the red wine and scrape up any browned bits from the base of the pot.
5. Add the beef stock, bay leaves and thyme, then return the short ribs to the pot, nestling them into the liquid. Bring to a gentle simmer, then cover with a lid and reduce the heat to low.
6. Braise at a very gentle simmer for 2 hours 30 minutes, turning the ribs once or twice, until the meat is very tender and nearly falling from the bone. Keep the heat low so the liquid barely bubbles.
7. Transfer the ribs to a warm plate and loosely cover. Skim excess fat from the surface of the braising liquid, then simmer uncovered until reduced to a glossy sauce that coats the back of a spoon.
8. Taste and adjust seasoning with a little more salt and pepper if needed. Spoon the sauce over the ribs to serve.

Made this recipe? Rate it — a comment is optional.