There are few things more comforting on a cold, rainy evening than a big roasting pan of short ribs. Serve over polenta if you are feeling fancy, or over grits for a more homey touch.
BRAISED SHORT RIBS
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
6 pounds individual short ribs
1 large onion, finely chopped
12 garlic cloves, peeled
1 tablespoon Herbes de Provence
2 Tablespoons chopped fresh rosemary
1 Tablespoon fresh thyme
2 Tablespoons chopped fresh rosemary
1 Tablespoon fresh thyme
2 tablespoons all-purpose flour
2 cups Cabernet1 3/4 cups beef stock
1 (14 1/2-ounce) can diced tomatoes in juice, drained
1 bay leaf
Preheat oven to 300°F.
In a large (at least 6-quart) Dutch oven, heat the olive oil over medium-high heat.
Season the ribs with salt and pepper. Brown the short ribs in batches. Using tongs, transfer the ribs to a platter.
Pour off all but 2 tablespoons of the fat from the pot. Add the onion to the pot and reduce the heat. Cover and cook, stirring often, until the onions are softened, about 5 minutes.
Add the garlic, herbes de Provence, and flour to the pot and stir 1 minute. Stir in the wine and bring to a boil over high heat, deglazing the bottom of the pan with a wooden spoon.
Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.
Cover tightly, transfer to the oven, and bake until the meat is falling-off-the-bone tender, about 3 hours.
(Adapted from Gourmet magazine)
