Ingredients
- •4 pounds English-cut beef short ribs (about twelve 3-inch pieces)
- •4 cups beef broth
- •1 bottle dry red wine (750 ml)
- •1½ tablespoons all-purpose flour
- •1½ tablespoons coffee rub
- •1 tablespoon high-heat vegetable oil
- •2½ teaspoons kosher salt, divided (plus more for boiling)
- •1¼ teaspoons ground black pepper
- •1 medium parsnip
- •1 medium carrot
- •1 small onion, cut into wedges
- •5 garlic cloves, peeled
- •1 tablespoon tomato paste
- •2 dried bay leaves
Instructions
1
Preheat oven to 350°F. Season short ribs with salt and pepper. Let sit at room temperature for 30 minutes.
2
Toss short ribs with flour until evenly coated. Heat oil in a large Dutch oven over medium-high heat. Sear ribs in batches on all sides until browned. Transfer to a plate.
3
Pour out all but 1 tablespoon of fat. Reduce heat to medium. Stir in tomato paste and coffee rub; cook 1 minute. Add wine and scrape up browned bits. Bring to a boil, then simmer 10 minutes to reduce slightly.
4
Add carrot, parsnip, broth, onion, garlic, bay leaves, and seared ribs to the pot. Nestle ribs in the liquid. Bring to a simmer, cover, and transfer to oven. Braise 2 hours covered.
5
After 2 hours, remove lid and continue to braise 30–60 minutes more, until beef is very tender and falling off the bone. Transfer ribs to a plate.
6
Strain braising liquid through a sieve, discard solids, and return liquid to the pot. Simmer until reduced by half and thick enough to coat the back of a spoon, about 10 minutes. Adjust seasoning as needed. Serve short ribs with reduced sauce spooned over the top.
Chef's Notes
**Serving Suggestion:** Serve with creamy mashed potatoes or egg noodles to soak up the rich sauce. **Make Ahead:** This dish tastes even better the next day. Braise up to 2 days ahead, then reheat gently before serving. **Wine Choice:** Use a wine you'd drink—a Burgundy or Côtes du Rhône works beautifully.
