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Oven-Braised Beef Short Ribs

Serves 4

No matter how you prepare short ribs, they require a long, slow cooking time. I like this recipe because, since the ribs are braised in the oven, it requires very little attention and it is absolutely delicious. Serve for a special family dinner or casual entertaining.


Preheat oven to 350° F. Lightly coat the ribs with the seasoned flour, shaking off excess. Heat the oil in an ovenproof sauté pan, large enough to hold the ribs in one layer, over high heat. Add the ribs and brown on all sides, about 3 minutes per side. Remove the ribs and reduce heat to medium-high. Add the onion, green pepper and carrots to the pan; sauté until lightly browned, about 5 minutes. Add the garlic and tomato paste; sauté one more minute. Pour in the wine and cook briefly, scraping any browned bits in bottom of pan. Add the remaining ingredients, reserving 1 tablespoon of the parsley, and stir well to combine. Return the browned ribs to the pan, making certain they are on the bottom in a single layer. Spoon some sauce over each.

Cover pan with a tight lid or foil. Place in oven and cook for about 2 hours or until the ribs fall apart easily with a fork. Check about every 40 minutes and scoop more sauce on top of the ribs.

Remove pan from oven. Skim any visible fat off the sauce. (If necessary, remove ribs from pan to skim the fat.) Discard the bay leaf. If desired, further reduce the sauce over high heat. Add the fresh parsley. Serve with rice, pasta or potatoes, scooping some sauce and vegetables over each rib and side dish.

Notes: Low-sodium chicken broth can be substituted for the beef broth.