Red Wine-Braised Short Ribs

Red Wine-Braised Short Ribs
Ingredients
  • 4 pounds bison short ribs
  • 3 tablespoons cooking oil
  • 3 medium onions, chopped
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 bottle (750 ml) dry red wine
  • 10 flat-leaf parsley sprigs
  • 8 thyme sprigs
  • 4 oregano sprigs
  • 2 rosemary sprigs
  • 2 bay leaves
  • 1 head garlic, halved horitontally
  • 4 cups broth / stock
Instructions
  1. Preheat oven to 350F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
  2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  3. Cook until short ribs are tender, 2-3 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.