Bone-in Beef Short Ribs - Red Wine Braised

This is a classic European technique for bone-in beef short ribs, which are browned and then given a long slow cook (braised) in the oven so they are fall-off-the-bone tender when done. I'm using the classic English cut short ribs. You can also use flanken style, which are sliced across the bones into thin slabs about 3 rib bones wide. English style short ribs are typically cut between the bones so have one bone per piece.

Julian's Bone-in Beef Short Ribs

When making your selection, you'll need about 1-pound of English style short ribs per person. That may sound like a lot, but the bones add significant weight. Typically you'll need two to three pieces per adult serving.  Today I'm making a half batch so I'm using three pounds of bone-in short ribs in the photos shown here. Note that this recipe is ideal to make ahead and store for a day or two before you rewarm and serve. 

Ingredients (serves 6)

6 pounds bone-in short ribs, trimmed of excess fat and silver skin

3 cups dry red wine (full-bodied)
3 large onions, chopped medium
3 medium carrots, chopped medium
2 large rib celery, chopped medium
9 medium cloves garlic, chopped (about 3 tablespoons)
1/4 cup unbleached all-purpose flour
4 cups chicken broth
3 teaspoon tomato paste
1 1/2 tablespoons dried rosemary leaves
1 tablespoon dried thyme leaves
3 bay leaves

Instructions

Adjust oven rack to lower-middle position and heat oven to 450F degrees. Arrange short ribs bone-side down in single layer in large roasting pan that is cooktop safe. Season with salt and pepper. Roast until meat begins to brown, about 45 minutes. Remove cooked ribs to a plate and drain off all liquid which is mostly fat. Return ribs to the pan bone-side up, and place in the oven to cook until meat is well browned, 15 to 20 minutes longer. Transfer ribs to large plate; set aside. Drain off fat to small bowl and reserve. Reduce oven temperature to 300F degrees. Place roasting pan on cooktop set at medium heat. Use two burners if necessary. Add wine and bring to simmer, scraping up browned bits with wooden spoon. Set roasting pan with wine aside.

In a large Dutch oven, heat 2 tablespoons reserved fat oven over medium-high heat. Add onions, carrots, and celery and cook stirring occasionally, until vegetables soften, about 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour until combined, about 45 seconds. Stir in wine from roasting pan, chicken stock, tomato paste, rosemary, thyme, bay leaves and salt and pepper to taste. Bring to boil and add short ribs, completely submerging meat in liquid. Return to boil, cover, place in oven, and simmer until ribs are tender, about 2 1/2 hours. Transfer pot to wire rack and cool, partially covered about 2 hours longer.

Transfer ribs from pot to large plate, removing excess vegetables that may cling to meat. Place in a warm (125F) oven. Work the cooked vegetables and liquid through a straining, pressing out liquid from solids; discard solids. 

If making ahead: Do not keep the ribs warm. Cover ribs with plastic wrap and store the sauce separately and refrigerate overnight. (Can be refrigerated up to 3 days.)

When ready to serve, warm the sauce and ribs and serve over mashed potatoes.