Marty Nation’s Short Ribs Recipe

Ingredients

• 5 pounds beef short ribs, cut into 2½-inch lengths
• Salt and freshly ground black pepper
• 2 Salt and freshly ground black pepper
• 1 cup chopped yellow onions
• ½ cup chopped carrots
• ¾ cup chopped celery
• 2 tablespoons tomato paste
• 2 tablespoons unbleached all-purpose flour
• 1 cup hearty red wine
• 1½ cups beef stock
• 6 medium russet or Yukon Gold potatoes, peeled and halved
• 4 medium yellow onions, quartered
• 4 large carrots, cut into 1½-inch pieces
• ½ pound green beans, trimmed and cut into 2-inch lengths, and/or 1 cup green peas

1. Preheat the oven to 375° (or 400° if you want the short ribs to cook faster).
2. Season the short ribs with salt and pepper on both sides. Heat the oil in a Lodge 7-quart cast iron Dutch oven over high heat until very hot. In batches, add the short ribs in a single layer, and sear until golden brown on both sides. Remove the ribs from the pan, and pour off and discard all but 2 tablespoons of fat.
3. Add the chopped onions, carrots, and celery to the Dutch oven, and cook over low heat, stirring occasionally until tender and translucent, 15 to 20 minutes. Add the tomato paste, stir, and cook until reduced and darkened, about 4 minutes. Add the flour, and stir until fully combined with the vegetable mixture; cook another 3 to 4 minutes, stirring continuously.
4. Add the wine, scraping up any browned bits on the bottom of the pot. Reduce the wine over medium heat by three-quarters, then add the short ribs, pour the stock over the ribs, and simmer over low heat until the liquid is reduced again by three-quarters, about another 15 minutes. Place in the oven, and roast, uncovered, until the short ribs seem to be about 80 percent done, 1 to 1½ hours. Add the potatoes, quartered onions, and carrot pieces to the pot. Return to the oven, uncovered, and cook until the vegetables and short ribs are tender. Add the green beans and/or peas, and cook until they are tender, another 5 to 10 minutes.
5. Remove the pot from the oven. Transfer the meat (which should be so tender that it is falling off the bone) to the center of a large platter, and surround it with the vegetables. If the sauce seems too thin, reduce it over high heat on top of the stove. Another way to thicken it would be to puree the chopped vegetables in it using an immersion blender. Pour some of the reduced sauce over the meat on the platter, and serve the remainder in a pitcher at the table for anyone who desires extra sauce.