Is there anything better than short ribs that take their time becoming tender and delicious on an early autumn day?Makes 6 servings
- 5 pounds bone-in beef short ribs, cut crosswise into 2” pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons tablespoons vegetable oil
- 3 medium onions, chopped
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 ounce whole ginger
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bottle dry red wine (preferably Cabernet Sauvignon)
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups low-salt beef stock
- 8 ounces hoisin sauce
- 2 ounces brown sugar
Preheat oven to 275 degrees. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes then add whole ginger. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, and reduce by half. Then add short ribs with any accumulated juices. About 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven.
Cook until short ribs are tender, 2-2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Whisk in hoisin sauce and brown sugar returning sauce to a light simmer until barbecue sauce consistency. Serve in shallow bowls over mashed potatoes with sauce spooned over.
Note: To test if the ribs are done, pull on a bone. It should slide out freely.