Red Wine-Braised Shortribs

Ingredients

• 4 cups low-salt beef stock 
• 5 pound beef short ribs bone-in
• 3 medium carrots peeled chopped
• 2  celery stalks chopped
• 750 milliliter cooking wine dry red (preferably Cabernet Sauvignon)
• 10 sprigs flat-leaf parsley 
• 3 tablespoons flour all-purpose
• 2  bay leaves fresh
• 1 head garlic halved
• 6 servings kosher salt and pepper black freshly ground
• 3 medium onions chopped
• 4 sprigs oregano 
• 2 sprigs rosemary 
• 8 sprigs thyme leaves 
• 1 tablespoon tomato paste 
• 3 tablespoons vegetable oil 

Equipment

• oven
• pot
• dutch oven

Directions

1. Preheat oven to 350°F. Season short ribs with salt andpepper.
2. Heat oil in a large Dutch oven over medium-highheat. Working in 2 batches, brown short ribs on all sides,about 8 minutes per batch.
3. Transfer short ribs to a plate.
4. Pour off all but 3 tablespoons drippings from pot.
5. Add onions, carrots, and celery to pot and cook overmedium-high heat, stirring often, until onions are browned,about 5 minutes.
6. Add flour and tomato paste; cook, stirringconstantly, until well combined and deep red, 2-3 minutes.Stir in wine, then add short ribs with any accumulatedjuices. Bring to a boil; lower heat to medium and simmeruntil wine is reduced by half, about 25 minutes.
7. Add allherbs to pot along with garlic. Stir in stock. Bring to a boil,cover, and transfer to oven.
8. Cook until short ribs are tender, 2-2 1/2 hours.
9. Transfershort ribs to a platter. Strain sauce from pot into a measuringcup. Spoon fat from surface of sauce and discard;season sauce to taste with salt and pepper.
10. Serve in shallowbowls over mashed potatoes with sauce spooned over.
11. To test if the ribs are done, pull on a bone. It should slide out freely.