Primed Short Ribs are a thing of beauty. Yes, they require patience, quite a lot of patience actually, but there isn’t another meat dish like it anywhere else. Nothing else is so wonderfully, marvelously, melt-in-your-mouth tender, and certainly nothing has the same savory, beefy flavor! Being braised in beef broth, with notes of garden vegetables and rich tomato will do that, ya know? Your taste buds are primed for Primed Short Ribs, so indulge them with this incredible dinnertime delight!
Ingredients
- 2 tablespoons vegetable oil
- 5 pounds short ribs, at least 1 1/2-inches-thick, bone-in
- kosher salt, to taste
- freshly ground pepper, to taste
- 2 large heads garlic, halved crosswise
- 1 medium onion, chopped
- 4 ribs celery, chopped
- 2 medium carrots, chopped
- 3 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth or bone broth
- 4 sprigs fresh thyme
- 1 cup parsley, coarsely chopped
- 1/2 cup scallions, chopped
- 1 tablespoon lemon zest, finely grated
Directions
Step 1 –Preheat the oven to 275 degrees F.
Step 2 –In a large Dutch oven over medium-high heat, heat the oil.
Step 3 –Season the short ribs on all sides with the salt and the pepper.
Step 4 –In batches, add the short ribs to the hot oil and sear until deeply and evenly browned, about 6-8 minutes per batch.
Step 5 –Transfer the seared short ribs to a plate and repeat until all of the short ribs are seared.
Step 6 –Reserve 2 tablespoons of the drippings in the pot, draining the remainder.
Step 7 –Reduce the heat to medium.
Step 8 –Add the garlic to the hot drippings, cut-side down, and cook undisturbed until golden-brown, about 1-2 minutes.
Step 9 –Add the onion, the celery, and the carrots and season them with the salt and the pepper.
Step 10 –Toss the vegetables to coat them in the seasonings and the drippings and cook until the vegetables are softened but not browned, about 5-10 minutes.
Step 11 –Add the tomato paste to the vegetable mixture and stir to coat.
Step 12 –Cook, stirring occasionally, until the tomato paste has started to caramelize slightly on the bottom and up the edges of the pot, about 2-3 minutes.
Step 13 –Add the red wine and stir with a wooden spoon, while scraping the bottom of the pot to loosen the browned bits.
Step 14 –Let the red wine mixture simmer until slightly reduced, about 2-3 minutes.
Step 15 –Add the beef stock and the thyme sprigs and stir to combine.
Step 16 –Using tongs, add the short ribs to the pot, along with any juices that accumulated on the plate, and nestle the beef into the sauce so that they are submerged.
Step 17 –Bring the short rib mixture to a simmer.
Step 18 –Cover the pot and transfer it to the oven.
Step 19 –Roast until the short ribs are tender and falling off the bone, about 3 hours 30 minutes-4 hours.
Step 20 –Using tongs, transfer the ribs from the pot to a plate, taking great care not to let the bones slip out.
Step 21 –Sprinkle the parsley, the scallions, and the lemon zest over the top of the short ribs.
Step 22 –Defat the sauce and strain the vegetables out.
Step 23 –Season the sauce with the salt and the pepper.
Step 24 –Serve the ribs with the sauce.
