Schweitzer Family Recipes

Ingredients

• 3 lb bone-in beef short ribs
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine, such as Cabernet Sauvignon or Merlot
• 2 cups beef broth, plus more as needed
• 1 bay leaf
• 3 sprigs fresh thyme, or 1 tsp dried thyme
• 1 sprig fresh rosemary, or ½ tsp dried rosemary
• 4 large carrots, peeled and cut into thick chunks
• 1½ lb Yukon Gold or red potatoes, cut into roughly 2-inch chunks

Instructions

1. Preheat the oven to 325°F. Pat the short ribs dry and season with salt and pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Sear the ribs in batches until well browned on all meaty sides, about 8–10 minutes per batch. Transfer to a plate.
3. Pour off excess fat, leaving about 2 tablespoons in the pot. Add the onion and cook for 5 minutes. Add the garlic and tomato paste; cook for another minute.
4. Pour in the red wine, scraping up the browned bits. Simmer for 5–8 minutes to reduce slightly.
5. Add the broth, bay leaf, thyme, and rosemary. Return the ribs and their juices to the pot. The liquid should reach roughly halfway to two-thirds up the ribs; add more broth if needed. Bring to a gentle simmer, cover, and place in the oven for 2 hours.
6. Nestle the carrots and potatoes into the liquid around the ribs. Cover and continue cooking for 45–75 minutes, until the vegetables are tender and the ribs yield easily to a fork. If the vegetables finish first, remove them while the ribs continue cooking.
7. Transfer the ribs and vegetables to a serving dish. Discard the bay leaf and herb stems. Skim excess fat from the sauce, then simmer uncovered on the stovetop for 10–15 minutes if you want it thicker. Taste and adjust the salt and pepper.
8. Spoon the red wine sauce over the ribs, potatoes, and carrots.