Braised Short Ribs: So easy and so delicious...

One of Brian and my favorite date night restaurants in Portland is Local 188.  This self-described "culinary bar" serves up a highly varied menu in a hip and comfortable atmosphere.  The menu item that we find ourselves ordering again and again is the tender and flavorful braised short ribs.  Simply because it is just so darn tasty.

Inspired by our love...perhaps even an obsession...for this dish, I decided to take a stab at it.  Today's recipe may not rival Local 188's culinary expertise, but I found it surprisingly easy to make an equally delicious version that satisfied our craving.

Ingredients

3 pounds bone-in beef short ribs, cut crosswise into 2" pieces

Kosher salt and freshly ground black pepper

3 tablespoons vegetable oil

1 medium onion, chopped

3 medium carrots, peeled, chopped

2 celery stalks, chopped

3 tablespoons flour

1 tablespoon tomato paste

750-ml bottle dry red wine (preferably Cabernet Sauvignon)

2 sprigs fresh thyme

2 bay leaves

1 head of garlic, halved crosswise

2 cups beef stock

 

Directions

Preheat oven to 350°. Generously season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, brown short ribs on all sides. Beef should take on a browned and crispy look.  Once browned remove from pot and set aside. Pour off all but 3 tablespoons drippings from pot. 

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are soft and yellow, about 5 minutes. Add flour and tomato paste.  Cook, stirring constantly, until well combined and deep red, about 2-3 minutes. Stir in wine.  Add short ribs and bring to a boil. Add all herbs to pot along with garlic. Stir in stock until meat is almost submerged. Place lid on pot and place in center of a preheated oven.  

Cook until short ribs are fork tender: about 2 1/2 to 3 hours. Check on them after about 1 1/2 hours to ensure that meat is properly covered with liquid.  Add more beef stock if liquid reduces.  You may also turn the meat to ensure that it is properly cooking in the braising liquid.

I served the ribs with roasted butternut squash, cauliflower and potatoes.  Prepare roasted veg by placing bite sized pieces on a cookie sheet.  Drizzle with olive oil.  Sprinkle with salt and pepper.  Stash the cookie sheet in the top rack of the oven with the ribs and roast until fork tender: about 60 minutes.

Enjoy!