Cabernet Sauvignon Braised Short Ribs

Ingredients

• 3 lbbone-in beef short ribs
• 1 bottleCabernet Sauvignon (750 ml)
• 2 Tbspolive oil
• 1 largeyellow onion, diced
• 4 clovesgarlic, minced
• 2 stalkscelery, diced
• 2 mediumcarrots, diced
• 2 Tbsptomato paste
• 1 Tbspall-purpose flour
• 2 cupsbeef stock
• 1 sprigfresh rosemary
• 2 sprigsfresh thyme
• 1 piecebay leaf
• 1 tspblack peppercorns
• 1/2 tspwhole cloves
• 1 striporange peel
• to tastesalt and freshly ground black pepper

Instructions

1. 1
   Preheat oven to 325°F. Pat the short ribs dry and season generously with salt and pepper.
2. 2
   Heat olive oil in a heavy Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
3. 3
   Add onion, carrot, and celery to the pot; cook for 5–6 minutes until soft. Stir in garlic and cook 1 minute more.
4. 4
   Stir in tomato paste and flour; cook for 2 minutes to caramelize slightly.
5. 5
   Pour in the Cabernet Sauvignon, scraping up browned bits. Simmer for 8–10 minutes to reduce the wine by half.
6. 6
   Return short ribs to the pot. Add beef stock, rosemary, thyme, bay leaf, peppercorns, cloves, and orange peel. Bring to a gentle simmer.
7. 7
   Cover, transfer to the oven, and braise for 2 ½–3 hours, until meat is fork-tender and easily falls off the bone.
8. 8
   Skim excess fat from the surface. Remove short ribs and tent with foil. Simmer the sauce on the stove until thickened, about 10 minutes; strain if desired. Adjust seasoning.
9. 9
   Serve ribs over creamy mashed potatoes or polenta, drizzled with the Cabernet reduction.