Braised Short Ribs from Winter’s Hill Estate
As the cool, fall weather beckons us toward cozy weekends and sweater season, we hope you’ll enjoy this recipe from Winter’s Hill Estate. Because these braised short ribs require a few hours in the oven, your home will smell divine. Once the meat is falling off the bone, heap it over polenta or mashed potatoes, and serve with crusty bread and a glass of a Dundee Hills Pinot Noir.
- 5 Pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
- Kosher salt and freshly ground black pepper
- 3 Tablespoons Extra virgin olive oil
- 3 Medium onions, chopped
- 3 Medium carrots, peeled, chopped
- 2 Celery stalks, chopped
- 3 Tablespoons all-purpose flour
- 1 Tablespoon tomato paste
- 2 Cups Pinot Noir
- 10 Sprigs flat-leaf parsley
- 8 Sprigs thyme
- 2 Sprigs oregano
- 4 Sprigs rosemary
- 2 Fresh or dried bay leaves
- 2 Garlic cloves smashed
- 4 Cups low-salt beef stock
- Preheat the oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from the pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to the pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to the oven.
- Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from the pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes, polenta or pasta with sauce spooned over