Red Wine Braised Short Ribs

Ingredients

• 14 lb Bone-in, center-cut short ribs(1814g)
• 22 teaspoon Salt(12g)
• 31 teaspoon Freshly cracked black pepper(2g)
• 41 teaspoon Smoked paprika(2g)
• 52 tablespoon Olive oil(27g)
• 61 tablespoon Dijon mustard(15g)
• 71 large Yellow onion(200g)
• 82 large Carrots(140g)
• 92 Celery stalks(80g)
• 105 Garlic cloves(15g)
• 112 tablespoon Tomato paste(32g)
• 122 cup Dry red wine(480g)
• 133 cup Low sodium beef broth(720g)
• 141 tablespoon Balsamic vinegar(16g)
• 152 Bay leaves(1g)
• 163 Fresh thyme sprigs(3g)
• 171 Rosemary sprig(2g)
• 181 teaspoon Soy sauce(5g)
• 191 tablespoon Butter(14g)
• 202 tablespoon Chopped parsley(8g)

Instructions

1. 1Preheat oven to 325°F (163°C).
2. 2Pat the short ribs dry and brush Dijon mustard on all sides.
3. 3Season ribs generously with salt, pepper, and smoked paprika.
4. 4Heat olive oil in a large Dutch oven over medium-high heat.
5. 5Sear the short ribs on all sides until deeply browned. Remove ribs and set aside.
6. 6Add chopped onion, carrots, and celery to the pot. Cook for 5–6 minutes, stirring occasionally, until softened.
7. 7Add smashed garlic and tomato paste. Stir and cook for 1–2 minutes until tomato paste caramelizes.
8. 8Pour in dry red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for about 10–12 minutes, until reduced by half.
9. 9Stir in beef broth, balsamic vinegar, soy sauce, bay leaves, thyme, and rosemary.
10. 10Return the seared short ribs to the pot, bone side down, making sure they are mostly submerged in liquid.
11. 11Bring to a gentle simmer, cover, and transfer to the preheated oven.
12. 12Braise for 2½–3 hours, until the meat is very tender.
13. 13Remove the short ribs from the pot and set aside.
14. 14Strain the braising liquid through a fine-mesh sieve and discard the solids.
15. 15Return the strained sauce to the pot and simmer over medium heat for 10–15 minutes, until slightly thickened.
16. 16Whisk in butter until the sauce is glossy.
17. 17Serve the short ribs over mashed potatoes or polenta, spoon sauce over the top, and finish with chopped parsley.