Primed Short Ribs

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

  1. Preheat the oven to 275 degrees F.

  2. In a large Dutch oven over medium-high heat, heat the oil.

  3. Season the short ribs on all sides with the salt and the pepper.

  4. In batches, add the short ribs to the hot oil and sear until deeply and evenly browned, about 6-8 minutes per batch.

  5. Transfer the seared short ribs to a plate and repeat until all of the short ribs are seared.

  6. Reserve 2 tablespoons of the drippings in the pot, draining the remainder.

  7. Reduce the heat to medium.

  8. Add the garlic to the hot drippings, cut-side down, and cook undisturbed until golden-brown, about 1-2 minutes.

  9. Add the onion, the celery, and the carrots and season them with the salt and the pepper.

  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.

  11. Add the tomato paste to the vegetable mixture and stir to coat.

  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.

  13. Add the red wine and stir with a wooden spoon, while scraping the bottom of the pot to loosen the browned bits.

  14. Let the red wine mixture simmer until slightly reduced, about 2-3 minutes.

  15. Add the beef stock and the thyme sprigs and stir to combine.

  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.

  17. Bring the short rib mixture to a simmer.

  18. Cover the pot and transfer it to the oven.

  19. Roast until the short ribs are tender and falling off the bone, about 3 hours 30 minutes-4 hours.

  20. Using tongs, transfer the ribs from the pot to a plate, taking great care not to let the bones slip out.

  21. Sprinkle the parsley, the scallions, and the lemon zest over the top of the short ribs.

  22. Defat the sauce and strain the vegetables out.

  23. Season the sauce with the salt and the pepper.

  24. Serve the ribs with the sauce.

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