Prep 20 mins
Cook 2 hrs 30 mins
From Cook's Illustrated magazine, Feb 09. Use a bold red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 3 1⁄2 lbs boneless beef short ribs, trimmed of excess fat or 7 lbs bone-in beef short ribs, bones removed and trimmed of excess fat and gristle
- 2 tablespoons vegetable oil
- 4 cups thinly sliced onions (2 large onions)
- 1 tablespoon tomato paste
- 6 medium garlic cloves, peeled
- 2 cups red wine
- 1 cup beef broth
- 4 large carrots, peeled and cut crosswise in 2-inch pieces
- 4 sprigs fresh thyme
- 1 bay leaf
- 1⁄4 cup cold water
- 1⁄2 teaspoon gelatin powder
- Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
- Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
- Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
- Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.
Very good. You can make it even better by making your own beef stock with the bones. Either remove them yourself or ask the butcher for them if buying boneless. Smear them with a little oil and a couple tablespoons of tomato paste; roast them for an hour at 400 F; put in a pot with twice their weight in cold water (about a gallon for 4 pounds of bones) and bring up almost to a boil, then simmer for about 6 hours. You can also add some peppercorns, parley stems, a bay leaf or two and some mirepoix. Use this instead of canned stock, and freeze any that's left over. It is vastly superior to the commercial stuff.
You can probably skip the gelatin in the recipe if you do this, since the bones will add a good deal of their own to the party.
Delish!! We used bone in (because that's what was on special this week). Made just as directed. When I saw it was Doctors recipe, I knew we'd love it, right on again.