Makes 5 servings
- 5 beef short ribs (about 1 lb)
- 1 1/2 teaspoon Kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper, plus more as needed
- 2 tablespoons vegetable oil
- 1/2 cup medium-dice onion
- 1/2 cup medium-dice celery
- 1/2 cup medium-dice carrot
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 cup beef stock, or more as needed
- 1 bay leaf
- Pinch dried thyme
- 6 tbsp Madeira or sherry
- Preheat the oven to 275°F.
- Season the short ribs with the salt and pepper.
- Heat the oil in an ovenproof pot over medium-high heat until it starts to shimmer. Place the short ribs carefully in the oil and sear until deep brown on all sides. Transfer the short ribs to a pan and reserve.
- Add the onion, celery, and carrot to the pot and cook, stirring occasionally, until golden brown. Add the tomato paste and cook until it turns a deeper color and gives off a sweet aroma, about 1 minute.
- Add the wine to the pot, stirring to release any browned bits from the bottom of the pot. Reduce the wine by half. Return the short ribs to the pot along with any juices they may have released. Add enough stock to cover the short ribs by two-thirds. Bring to a gentle simmer over medium-low heat. Cover the pan and transfer it to the oven.
- Braise the short ribs for 45 minutes. Add the bay leaf and thyme, and skim the liquid if necessary. Continue braising the short ribs until fork-tender, about 45 minutes more.
- Transfer the short ribs to a pan or heatproof container and moisten with some of the cooking liquid. Set aside.
- Return the pot to the stovetop and simmer the cooking liquid over medium-low heat until thickened, skimming as necessary. Adjust the seasoning with salt and pepper and strain. Stir in the Madeira or sherry to finish the sauce, and serve immediately with the short ribs.
Copyright © 2019 The Culinary Institute of America