Argentina’s grass-fed beef and excellent Malbec make braised short ribs an obvious choice for autumn. Braised foods are always better the next day, so throw it together on a Sunday, and treat yourself to a way-too-delicious Monday meal.
Yield: 3 to 4 servings
Preheat oven to 325˚F.
Heat a large, heavy-bottomed pot to medium high and add 2 tablespoons oil. Pat short ribs dry and season with salt and pepper. When oil is shimmering, but not smoking, sear short ribs for 1 minute on either side until lightly browned. Remove from pan.
Once all meat has been seared, add onion, carrots, and leeks and cook for 7 to 8 minutes until vegetables are lightly browned. Add mushrooms and garlic and cook another 2 to 3 minutes. Add tomato paste, wine, and stock. Scrape up browned bit from bottom of pan. Add rosemary and bay leaf to pot and bring to a boil.
When liquid is boiling, add short ribs. Meat should be more than halfway submerged; if not, add additional stock. Reduce heat to a simmer, cover, and place in oven for 1 1/2 hours. Stir occasionally and add more stock if needed. When meat is fork-tender, remove pot from oven to cool. Take out short ribs and set aside. Strain liquids, put back on stove with meat, and bring to a low simmer.
Using your fingers, combine flour and butter until it is fully mixed and forms a paste. Add to the sauce and stir until combined, whisking well to prevent lumps.
