A classic braise, short ribs are simmered in mixture of red wine, chopped tomatoes, and herbs until the meat is rich in flavor and falling-off-the-bone tender.
Total Time: 4 hours 0 mins
1 tbsp. extra-virgin olive oil
1/4 c. all-purpose flour
1 tsp. salt
1 1/2 tsp. Freshly ground pepper
6 bone-in short ribs
2 slice bacon
1 small onion
3 medium cloves garlic
1/2 tsp. allspice
1 tbsp. finely chopped fresh rosemary
1 1/2 c. red wine
1 can chopped tomatoes
1 tbsp. sugar
1/2 lb. parsnips
- Heat the oven to 325 degrees. Heat the oil in a large Dutch oven over medium-high heat. Mix the flour with the salt and pepper. Dredge the meat in the flour mixture and brown in batches in the heated oil. Transfer to a plate; set aside.
- Discard the unused oil and add the bacon, onions, and garlic and cook over medium heat until the onions are soft. Add the allspice and rosemary and cook for 3 more minutes. Add the wine, tomatoes, sugar, reserved meat, and water to cover.
- Bring to a boil, cover, and transfer to the oven for 2 hours. Add the parsnips and continue to cook until the meat is very tender and falling off the bone, 45 to 60 minutes.
- Remove the meat from the sauce. Skim away the excess fat and cook over medium-high heat until reduced and thickened, 10 to 15 minutes. Return the meat to the sauce and serve over couscous, rice, or egg noodles.
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