Costillas de ternera estofadas al vino tinto, muy tiernas

Ingredientes

• 5 lbs English-cut beef short ribs, bone-in
• 2 tbsp neutral oil
• 1 tbsp Kosher salt
• 1 tsp freshly cracked black pepper
• 2 medium yellow onions, diced
• 3 large carrots, peeled and sliced into 1-inch rounds
• 2 stalks celery, diced
• 5 cloves garlic, smashed
• 2 tbsp tomato paste
• 750 ml dry red wine
• 2 cups low sodium beef bone broth
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 dried bay leaves

Preparación

1. 1

   Preheat your oven to 325°F (160°C). Pat the beef short ribs completely dry with paper towels to ensure proper browning.

2. 2

   Season the ribs aggressively on all sides with Kosher salt and cracked black pepper.

3. 3

   Heat the neutral oil in a 6-quart heavy-bottomed Dutch oven over medium-high heat. Sear the ribs in batches until a dark, mahogany crust forms on all flat sides, approximately 3-4 minutes per side. Remove ribs and set aside.

4. 4

   Lower the heat to medium. Add the diced onions, carrots, and celery to the rendered beef fat. Cook until the onions are translucent and the vegetables begin to brown.

5. 5

   Stir in the tomato paste and cook for 2 minutes, stirring constantly until it reaches a deep brick-red color.

6. 6

   Pour in the entire bottle of red wine. Use a wooden spoon to scrape the bottom of the pot (the fond) to release caramelized bits. Bring to a boil and reduce the liquid by half.

7. 7

   Return the seared ribs to the pot along with any accumulated juices. Add the beef bone broth, thyme, rosemary, and bay leaves. The liquid should come about halfway up the sides of the ribs.

8. 8

   Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender and beginning to pull away from the bone.

9. 9

   Carefully remove the ribs. Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim excess fat from the surface and simmer the sauce until it reaches a velvety consistency that coats the back of a spoon. Serve the sauce over the ribs.