Red Wine-Braised Short Ribs

Ingredients

• 5 lb Mariposa Ranch Restaurant Cut Short Ribs, cut crosswise into 2-inch pieces

• Kosher salt to taste

• Black pepper to taste

• 3 Tbsp vegetable oil

• 3 medium onions, chopped

• 3 medium carrots, peeled, chopped

• 2 celery stalks, chopped

• 3 Tbsp all-purpose flour

• 1 Tbsp tomato paste

• 1 bottle dry red wine, preferably Cabernet Sauvignon

• 10 sprigs flat-leaf parsley

• 8 sprigs thyme

• 4 sprigs oregano

• 2 sprigs rosemary

• 2 fresh or dried bay leaves

• 1 head of garlic, halved crosswise

• 4 cups beef stock

Directions

1. Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.

2. 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 veggies are browned, about 5 minutes.

3. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.

4. 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.

5. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

6. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter.

7. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.

8. Serve in shallow bowls over mashed potatoes with sauce spooned over.