As with any other beef stew the main secret in good braised short ribs is in the long cooking time. Even if the ribs are prepared just with salt, black pepper and water, the stew will be delicious after two-three hours of cooking – the beef bones will make it pretty flavorful.
Any other aromatics make the flavor more complex. Carrots add some sweetness, celery enhances some piquancy, wine builds a body, and herbs and spices intensify the taste. And the sauce, incredible silky sauce as a final touch – this is all this stew is about.
Melting in your mouth short ribs – what could be better for a wintery dinner.
In a Dutch oven, heat the olive oil add the short ribs and brown them in a single layer over medium-to-high heat. You may need to do this in batches.
Add ½ cup of wine and deglaze for 3-5 minutes.
Add the onions, garlic, salt, other spices and herbs and cook for 4-5 minutes until the onions start changing their color to light golden.
Add the tomato paste, ½ cup (if using), and pour the stock (or water) so it covers the meat. Bring to a boil on a high heat, reduce the heat to low, tightly cover the Dutch oven with a lid, and then simmer for 1½ -2 hours.
Add the carrots and celery and continue cooking for 30 minutes. You may need to add a little more stock or water if you want more sauce.
In a small bowl or ramekin make a paste from butter and flour. (I used homemade garlic-and-parsley butter). Stir in the paste to the stew and simmer for 2-5 minutes until the sauce is thick.
Serve sprinkled with fresh parsley.
The short ribs can be made in advance – it will be even more flavorful.
Alternatively, the short ribs can be prepared in 350 F oven.
Cook with pleasure and enjoy the world!