Eosinophilic Esophagitis Friendly Braised Short Ribs in Red Wine
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Learn more →Ingredients
4 servings
- 4 lbs bone-in beef short ribs (about 8 pieces)
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 bottle (750 ml) dry red wine (such as cabernet sauvignon or côtes du rhône)
- 2 cups low-sodium beef broth
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 dried bay leaves
For the sauce
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the short ribs completely dry with paper towels, then season all over with the salt and pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear the short ribs on all four meaty sides for 3–4 minutes per side, until deeply browned with a mahogany crust. Transfer the seared ribs to a plate and set aside. Pour off all but about 2 tbsp of fat from the pot.
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