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Braised Short Ribs with Carrots

Short ribs become meltingly tender and richly flavored when slow cooked in chicken stock, red wine and aromatics. Serve this comforting meal during the cold winter months, accompanied by roasted potatoes and a simple green salad.

Ingredients:

  • 5 to 5 1/2 lb. bone-in beef short ribs
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 Tbs. olive oil
  • 1 yellow onion, finely chopped
  • 1 1/2 Tbs. beef demi-glace
  • 2 Tbs. tomato paste
  • 1 cup dry red wine
  • 2 large fresh thyme sprigs
  • 1 bay leaf
  • 2 cups chicken stock
  • 1 1/2 lb. carrots, peeled and cut into large chunks
  • 2 Tbs. minced fresh flat-leaf parsley

Directions:

Generously season the short ribs with salt and pepper. Put the flour in a wide, shallow bowl. Dredge the ribs in the flour, coating evenly, and shake off the excess flour.

Preheat a Cuisinart multicooker on the brown/sauté setting to 500ºF according to the manufacturer’s instructions. Warm the olive oil in the multicooker until just smoking. Working in batches, brown the ribs on all side, 10 to 12 minutes per batch. Transfer to a plate.

Discard all but 2 Tbs. of the fat from the multicooker. Reduce the heat to 350ºF. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the demi-glace and tomato paste and cook, stirring, until fragrant, about 2 minutes. Add the wine and simmer for 3 minutes, stirring to scrape up the browned bits. Return the ribs and any accumulated juices to the multicooker. Add the thyme sprigs, bay leaf and stock and bring to a simmer.

Set the multicooker on the slow cook-high setting. Cover and cook for 1 1/2 hours. Add the carrots, cover and cook until the meat is fork-tender, about 2 1/2 hours more. Discard the thyme sprigs and bay leaf.

Using a slotted spoon, transfer the short ribs and carrots to individual bowls. Skim the fat off the sauce. Set the multicooker on the brown/sauté setting to 350ºF and simmer the sauce until thickened, 8 to 10 minutes. Spoon some of the sauce over the ribs and garnish with the parsley. Serve immediately and pass the remaining sauce alongside. Serves 4 to 6.

Williams-Sonoma Kitchen.