If you haven’t tried braised short ribs at home, don’t wait much longer! I love to make these on a lazy weekend afternoon and they are sure to be welcome at the holiday table. The prep is not difficult and then the ribs and veggies spend a long time in the oven. And you’re free to visit and relax.

Some people think that in order to get the best ribs you need a slow cooker or a pressure cooker for fall off the bone ribs. Really, a grill in the backyard will get you the best ribs during a hot summer day.

Serves 4

2 tablespoons canola oil

4 pounds bone-in beef short ribs

Salt and freshly ground black pepper

4 ribs celery, cut into 1-inch-long pieces

2 carrots, cut into 1-inch-long pieces

2 onions, cut into large dice

6 whole garlic cloves

2 tablespoons all-purpose flour

2 tablespoons tomato paste

2 cups red wine

2 cups beef stock, preferably homemade

6 sprigs fresh thyme

2 bay leaves

2 sprigs fresh oregano

1 sprig fresh rosemary

1/4 cup chopped flat-leaf parsley

The Best Braised Short Ribs

Preheat the oven to 350°F. Arrange the oven racks so that one is right in the center and there will be enough room for a Dutch oven.

Heat the oil in a large Dutch oven or similar pot over high heat.

Season the short ribs with salt and pepper and sear them, turning several times until browned on all sides. You will have to do this in batches; do not crowd the pot. Transfer the ribs to a plate when they are browned.

Add the celery, carrots, onions, and garlic to the pot and cook over medium-high heat, stirring often. Take care not to let the garlic burn. Add the flour and tomato paste and cook for 1 to 2 minutes longer, stirring constantly.

Add the wine and stock, scraping the bottom of the pot with a wooden spoon to scrape up any browned particles. Bring to a boil and then return the ribs to the pot. Add the thyme, bay leaves, oregano, and rosemary, cover, and transfer to the center rack of the oven.

Braise for about 2 1/2 hours or until meat is very tender and easily separates from the bone. Remove the meat and bones from the pot and arrange on a serving platter.

Strain the sauce through a colander or large sieve into a large saucepan or bowl, pressing on the vegetables to extract as much liquid as possible. Bring to a boil over medium-high heat, skimming off any fat that accumulates on the surface. Reduce the heat to medium and cook for about 15 minutes or until the sauce is slightly thickened and its flavors intensify. Season to taste with salt and pepper.

Pour the sauce over the ribs, garnish with chopped parsley, and serve.

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