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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: sandyu42
Servings: 6
2 tablespoons canola oil
3 tablespoons butter
6 beef short ribs, about 14 ounces each
1 teaspoon salt
freshly ground black pepper
1 onion, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
4 cloves garlic, crushed
1 750 ml bottle pinot noir or other medium-bodied red wine
3 sprigs thyme
3 sprigs parsley
½ cup chopped flat-leaf parsley
1 bay leaf
Heat one tablespoon oil and one tablespoon butter in a Dutch oven over high heat. Season ribs with ½ teaspoon of the salt and pepper to taste. Cook ribs in batches until browned on all sides, about 3 minutes per side. Transfer to a platter.
Heat the oven to 350°F. Add the remaining tablespoon oil and tablespoon butter to the Dutch oven; reduce heat to medium-high. Add the onion, carrot, celery, garlic, remaining ½ teaspoon salt, and pepper to taste. Cook, stirring, until the onions are soft and begin to caramelize, about 10 minutes.
Add wine, thyme, parsley sprigs and bay leaf to the Dutch oven; heat mixture to a boil. Add ribs; cover. Transfer to oven. Cook, turning ribs every 30 minutes, until meat is very tender and falling from the bone, 2 ½ to 3 hours.
Transfer ribs to a platter; set aside. Pour vegetables and liquid into a strainer placed over a large bowl. Press hard on the vegetables to extract the liquid; skim fat from liquid. Return liquid to Dutch oven. Heat to a boil; stir in the remaining tablespoon butter.
Add the ribs and ¼ cup chopped parsley. Cook until heated through, about 5 minutes. Transfer ribs and liquid to the platter. Garnish with remaining ¼ cup parsley.