This beefy cut is one of the most flavorful, satisfying meats for winter stews and braises. We’ve written about short ribs before (in fact, Jerry’s Asian short ribs was one of our most popular recipes of last year), but they’re worth revisiting.
Ingredients3 to 4 pounds beef short ribs Salt and pepper to taste Olive oil 1 onion, diced 6 cloves garlic, smashed 2 cups red wine 2 quarts beef stock 1 15-ounce can tomato sauce 2 tablespoons tamarind paste 1 cup soy sauce 1/2 habanero chili 6 allspice berries 1 bunch fresh thyme 6 carrots, peeled
- Season the ribs with salt and pepper and sear on all sides in olive oil in a heavy-bottomed pot.
- Remove from the pan, add the onions and garlic to the pan and saute until browned.
- Stir in the red wine, and bring to a boil, stirring and scraping the pot.
- Return the meat to the pan and add remaining ingredients, finishing with the carrots on top.
- Reduce the heat to a slow simmer.
- Cover the pan with cooking parchment or foil and continue cooking over low heat until the meat is tender, about 3 hours.
- Remove the meat to a platter.
- Strain the sauce and cook it down until thickened.
- Dice the carrots.
- Serve the meat with the sauce and the diced carrots for garnish.