Braised Flanken Beef Short Ribs

🧂 Ingredients

• 3 pounds 1.4 kg Flanken-style beef short ribs
• 2 tablespoons, 30ml Olive oil
• 1 tablespoon, 15g Salt
• 1 teaspoon, 3g Black pepper
• 2 tablespoons, 16g All-purpose flour

  (optional, for thickening)
• 1 large Onion

  diced
• 2 Carrots

  diced
• 2 Celery stalks

  diced
• 4 cloves Garlic

  minced
• 2 tablespoons, 32g Tomato paste
• 2 cups, 480 ml Dry red wine

  (such as Cabernet Sauvignon or Merlot)
• 2 cups, 480ml Beef broth
• 1 tablespoon, 15ml Worcestershire sauce
• 1 tablespoon, 15ml Balsamic vinegar
• 1 teaspoon Thyme

  dried
• 1 teaspoon Rosemary

  dried
• 2 Bay leaves

Instructions

• 1 Preheat oven to 325°F (163°C).
• 2 Pat ribs dry with a paper towel. Season all over with salt and black pepper.
  Lightly dust with flour for a better sear.
• 3 Heat olive oil in a large Dutch oven over medium-high heat.
• 4 Sear ribs for 2-3 minutes per side until well browned. Remove from pot and set
  aside.
• 5 In the same pot, add onion, and celery. Cook for 5 minutes until softened.
• 6 Stir in garlic and tomato paste, cooking for another 2 minutes until fragrant.
• 7 Pour in red wine, scraping up any browned bits from the bottom of the pot.
• 8 Simmer for 5 minutes to reduce slightly.
• 9 Return ribs to the pot. Add carrot, beef broth, Worcestershire sauce, balsamic
  vinegar, dried thyme, dried rosemary, and bay leaves.
• 10 Bring to a simmer, then cover and transfer to the oven.
• 11 Braise for 2.5-3 hours, until the ribs are fork-tender.
• 12 Remove ribs from the pot and skim off any excess fat. If desired, strain the
  sauce for a smoother texture.
• 13 Simmer the sauce for 5-10 minutes to reduce and thicken if necessary.
• 14 Serve ribs with mashed potatoes, polenta, or buttered noodles

Nutrition Info