While this recipe does take some time to cook, the actual preparation is simple, straightforward, and quick (about 20 minutes), and the rewards are tremendous. There is nothing quite as tender, juicy, and heart­-­warming as a hearty braised meat dish like this one. The pot liquid makes a rich, savory sauce. Since it’s cooked for close to 2 hours, the juices will concentrate very nicely, especially with the addition of the tomato paste. If you like your gravy a little thicker, dredge the meat in flour, then pat it dry before browning it. Just that residue of flour in the pot will make a difference over the long, slow cooking ­period.

Ingredients

• 12 to 18 short ribs of beef (approximately 1 1/2 inches thick by 3 to 4 inches long)
• 1 tablespoon coarse sea ­salt
• 1 tablespoon freshly ground black ­pepper
• 2 tablespoons vegetable oil
• 2 medium yellow onions, peeled and cut into 8 ­pieces
• 3 celery stalks, cleaned and cut into 1/2­-­inch ­pieces
• 2 large carrots, cleaned and cut into 1­-­inch ­pieces
• 1 whole garlic head, skin on and halved
• 3 tablespoons tomato ­paste
• 1 (750­-­milliliter) bottle full­-­bodied red wine (merlot, cabernet sauvignon, or some ­equivalent)
• 1 1/2 cups veal stock, plus more as needed
• 1 bouquet garni (see Note)
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 batch of sautéed mushrooms
• 2 tablespoons chopped parsley, for ­garnish

Instructions

1. Preheat the oven to 350 ­F.

2. Season the ribs generously with salt and pepper. Place the vegetable oil in a roasting pan or heavy­-­bottomed pot large enough to hold all the ribs over medium­-­high heat. When the oil becomes smoky hot, place the ribs in the pot in a single layer and brown well on all four sides, approximately 5 minutes per side. If necessary, brown in batches; set aside each cooked batch and repeat until all ribs are ­browned.

3. Skim the excess fat from the pot using a large, flat spoon or ladle, lower the heat to medium, and then add the onions, celery, carrots, and garlic. Cook the vegetables until golden brown, 5 to 8 minutes. Deglaze the pot to remove any burned bits. Add the tomato paste, stir well, and continue cooking for 2 to 3 minutes. Add the red wine, reduce the heat to low, and scrape up any brown bits with a wooden ­spoon.

4. Return the ribs to the pot. Add just enough of the veal stock to cover the ribs. Add the bouquet garni, the 1 teaspoon coarse salt, and the 1/2 teaspoon freshly ground black pepper. Bring to a boil and cover. Place the pot in the oven and braise for 1 hour and 45 minutes to 2 hours, or until the meat is tender. Turn the ribs after 45 minutes. If the liquid starts to dry up, add more stock as needed. (Alternatively, the roast can be cooked on top of the stove over low ­heat.)

5. Remove the ribs from the pot and strain the remaining liquid through a fine sieve. Discard the vegetables. Return the liquid to the pot and bring to a boil over medium­-­high heat. Reduce for 5 to 10 minutes, or until thickened to a sauce­-­like consistency. Skim the fat with a large, flat spoon or ladle, and place the ribs in the pot. Add the sautéed mushrooms and mix ­well.

6. Transfer the ribs and sauce to a large platter, sprinkle with parsley, and serve.

Note: A classic bouquet garni features thyme, parsley, and bay leaf tied with string or wrapped in a small packet of cheesecloth; I also add some leek green. You could include oregano, marjoram, or basil if you like. To make a bouquet garni, cut the green part off a leek and gather it into a bunch with 1 sprig of thyme, 1 bay leaf, and 1 sprig of parsley. Tie them all together and use the bouquet to season soups and stews.

Other Beef Recipes

BBQ Burgers
Beef Stew over Orzo
Filet Mignon Rolled in Pepper
Homemade Meatloaf
Pan-Seared Aged New York Steak
Picadillo in a Lettuce Cup
Argentina Flank Steak
Chicago Steak

Tips

Deglazing
Resting Meat
Veal Stock