Braised Short Ribs

3 sprigs rosemary
3 sprigs thyme
2 bay leaves
8 beef short ribs (about 4 to 5 pounds), trimmed of surplus fat
olive oil
fine sea salt
freshly ground black pepper
flour
3 large white onions, coarsely chopped
1 head garlic, cloves separated
4 large carrots, cut into 1-1/2-inch lengths
4 stalks celery, cut into 1-1/2-inch lengths
1 750-ml bottle dry red wine
Horseradish-Potato Mash, recipe follows
chopped parsley, for garnish

Preheat oven to 350 degrees F. Prepare the bouquet garni by combining bay leaf, rosemary, and thyme on a square of cheesecloth. Bring corners together and tie securely with kitchen twine.

Warm a thin layer of oil oil in a 6-quart Dutch oven set over medium heat. Liberally season ribs with salt and pepper. Dust with flour. Once oil is hot, sear ribs in two batches, until all sides are brown. Remove ribs to a plate.

Add onions and a large pinch of salt. Saute, scraping up any brown bits from the bottom of the casserole, until onions are translucent and have released their moisture. Add garlic, carrots, celery, and bouquet garni. Nestle ribs back among vegetables. Pour over with wine. If needed, top off with water to make sure contents are covered with liquid. Bring to a boil. Cover casserole and place in oven for 3 hours.

Remove ribs and carrots to a platter. Discard the bouquet garni. Strain the remaining vegetables over a large saucepan. Let the fat rise to the surface of the sauce and skim with a ladle. Alternatively, pour into a fat separator. Discard the fat. Using the back of the ladle, press the vegetables through the strainer into the sauce until pureed. Discard the remaining pulp. Stir the sauce to combine and check seasoning. Set over medium heat to reduce slightly. Return the ribs and the carrots to the sauce and rewarm. Serve over horseradish-potato mash. Garnish with parsley. Yield: 4 to 6 servings.

 

- Recipe courtesy of Gastronomer's Guide