Name: Braised Short Ribs
Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Ingredients: 6 beef short ribs; salt and black pepper (for the ribs and the stew); ¼ cup olive oil; 2 onions, chopped; 6 celery stalks, chopped; 2 carrots, coarsely chopped; 1 leek, chopped; 3 cloves garlic, crushed; 1 bottle dry red wine (750 ml); 2 sprigs rosemary; 2 sprigs thyme; 6 cups beef stock; 1 tbsp brown sugar

How I make it

Preheat the oven to 400°F (200°C).
Arrange the short ribs on a foil-lined baking sheet, season with salt and pepper and roast for 15 minutes.
Take them out and lower the oven to 300°F (150°C).
In an ovenproof pot, heat the oil over medium-low heat. Add the onions, carrots, celery and leek and cook, stirring, for about 20 minutes.
Add the garlic and stir for about 2 minutes.
Add the wine, bring to a boil and cook for about 10 minutes, until reduced by half.
Season with 1 tbsp salt, 1 tsp pepper, the rosemary and the thyme.
Set the ribs on the vegetables and add the beef stock and brown sugar.
Bring to a boil and transfer to the oven for 2 hours.
Lift out the ribs and set aside. Remove the herb sprigs.
Simmer the sauce over medium heat for about 20 minutes to reduce.
Return the ribs to the sauce and serve.

Braised Short Ribs Draft

What you need

How I make it