Red Wine–Braised Short Ribs

Preheat oven to 350°. Season 5 lb. bone-in beef short ribs, cut crosswise into 2" pieces, with kosher salt and freshly ground black pepper. Heat 3 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook short ribs, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to a plate. Pour off all but 3 Tbsp. drippings from pot.

Cook 3 medium onions, chopped, 3 medium carrots, peeled, chopped, and 2 celery stalks, chopped, in same pot over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add 3 Tbsp. all-purpose flour and 1 Tbsp. tomato paste and cook, stirring constantly, until combined and deep red, 2–3 minutes.

Stir in one 750-ml bottle dry red wine (preferably Cabernet Sauvignon), then add short ribs along with any juices that have accumulated on the plate. Bring to a boil; reduce heat to medium and simmer until wine is reduced by half, about 25 minutes. Add 1 head of garlic, halved crosswise, 10 sprigs parsley, 8 sprigs thyme, 4 sprigs oregano, 2 sprigs rosemary, and 2 fresh or dried bay leaves; stir in 4 cups low-sodium beef broth. Bring to a boil, cover, and transfer pot to oven. Braise until short ribs are tender, 2–2½ hours.

Uncover pot and transfer short ribs to a platter. Strain sauce through a fine-mesh sieve into a heatproof measuring glass; spoon fat from surface and discard. Season sauce with salt and pepper. Arrange ribs in shallow bowls, over mashed potatoes if desired, and spoon sauce over. Editor’s note: This short ribs recipe was first printed in our October 2011 issue; head this way for more of our favorite comfort foods →