Techniques and Recipes

Braised Short Ribs
Unlike its beef stew cousin, boeuf bourguignon, this recipe features a thick, silky sauce that clings to
the fork-tender short ribs.
MAKES RACK POSITION COOK TIME
8 SERVINGS 2 3–3½ HOURS
INGREDIENTS
– 5 pounds bone-in beef short ribs,
cut crosswise into 2-inch pieces
– 3 tablespoons vegetable oil
– 3 medium onions, chopped
– 3 medium carrots, peeled, chopped
– 2 celery stalks, chopped
– 3 tablespoons all-purpose flour
– 1 tablespoon tomato paste
– 750 milliliters dry red wine,
Cabernet Sauvignon recommended
– 10 sprigs flat-leaf parsley
– 8 sprigs thyme
– 4 sprigs oregano
– 2 sprigs rosemary
– 2 fresh or dried bay leaves
– 1 head of garlic, halved crosswise
– 4 cups low-sodium beef stock
– Kosher salt
– Freshly ground black pepper
PREPARATION METHOD
1. Preheat oven to 350°F Convection Roast Mode with a rack
set at position “2.” 2. In a large Dutch oven over medium-high
heat, heat oil. Season short ribs with salt and pepper. Working
in two batches, brown short ribs on all sides, about 8 minutes
per batch. Transfer short ribs to a plate. 3. Pour o all but 3
tablespoons of drippings from pot. 4. Add onions, carrots, and
celery to pot, cooking and stirring over medium-high heat
until onions are browned, about 5 minutes. 5. Add flour and
tomato paste; cook, stirring constantly, until well combined
and deep red, 2–3 minutes. 6. Stir in wine, and then add short
ribs with any accumulated juices. Bring to a boil; lower to
medium heat and simmer until wine is reduced by half, about
25 minutes. 7. Add garlic and all the herbs to pot. Stir in stock.
Bring to a boil, cover, and transfer to oven. 8. Cook in oven
until short ribs are tender, 2–2½ hours. Transfer short ribs to a
platter. 9. Strain sauce from pot into a measuring cup. Spoon
fat from surface of sauce and discard; season sauce to taste
with salt and pepper. 10. Serve in shallow bowls over mashed
potatoes with sauce spooned over the top.
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