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White Wine Braised Short Ribs

5 from 1 vote
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Ingredients
  

  • 5 pounds short ribs
  • Kosher salt and pepper
  • 1 tablespoon vegetable oil
  • 1 large onion chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon all-purpose flour
  • 2 cups dry white wine Chardonnay
  • 3 cups chicken broth
  • 4 garlic cloves peeled and smashed
  • 1 sprig fresh rosemary
  • 2 tablespoons butter cut into 2 pieces and chilled

Instructions
 

  • Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  • Season short ribs with ¾ teaspoon salt and ½ teaspoon pepper; set aside.
  • Heat oil in large Dutch oven over medium heat until shimmering.
  • Add onion and cook until lightly browned, 4 to 6 minutes.
  • Add the tomato paste and flour. Cook, stirring, until paste darkens, about 45 seconds.
  • Add the wine, increase heat to high, and bring up to a boil. Cook until mixture is slightly thickened, about 3 minutes.
  • Stir in broth, garlic, rosemary.
  • Lay short ribs into braising liquid, bone side up (ribs may overlap).
  • Bring braising liquid to simmer, transfer pot to oven, and cook, uncovered, for 1 1/2 hours.
  • Remove pot from oven and flip ribs meat side up so meat is above braising liquid.
  • Return pot to oven and cook, uncovered, until fork slips easily in and out of meat, 1 to 1 1/2 hours longer.
  • Transfer ribs to serving platter and tent with aluminum foil.
  • Strain braising liquid through fine-mesh strainer into fat separator; discard solids.
  • Allow liquid to settle for about 5 minutes.
  • Strain off fat and return defatted braising liquid to now-empty pot.
  • Bring to boil over high heat and cook until reduced to 1 cup, 4 to 7 minutes.
  • Reduce heat to low and whisk in butter, 1 piece at a time.
  • Season sauce with salt and pepper to taste.
  • Pour sauce over meat and serve.