Short ribs is the perfect dish to make to keep you warm during the winter months. This hearty dish, courtesy of Ina Garten, is full of flavor, simple to make and perfect for sharing with friends.
- 6 beef short ribs, trimmed of fat
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 1/2 cups chopped onion (2 large onions)
- 4 cups large-diced celery (6 large stalks)
- 2 carrots, peeled and large-diced
- 1 leek, cleaned and large-diced, white part only
- 3 garlic cloves, finely chopped
- 1/2 bottle of Chianti and 1/2 bottle of Chardonnay
- Fresh rosemary sprigs
- Fresh thyme sprigs
- 4 cups beef stock
- 1 tablespoon brown sugar
- Preheat the oven to 400 degrees Fahrenheit. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees Fahrenheit.
- Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
If you would like to submit a recipe or review for publication, you may submit it directly to the editorial pages editor using the form below. You may also email a recipe or review to [email protected].