Slow-Cooked Beef Short Ribs with Carrots and Prunes

Recipe details

Yield

6 people

Prep time

25 minutes

Cook time

3 hours

Total time

3 hours 20 minutes

Ingredients

• 4 lb beef short ribs, bone-in, cut into individual ribs
• 2 tsp kosher salt (for seasoning meat)
• 1 tsp black pepper, freshly ground
• 2 tbsp vegetable oil (or other neutral oil)
• 2 large yellow onions, sliced into half-moons
• 1 lb carrots, peeled and cut into 2-inch chunks (about 4 large carrots)
• 6 cloves garlic, smashed and peeled
• 2 tbsp tomato paste
• 1½ cups dry red wine (kosher wine, something you'd drink)
• 2 cups beef stock (kosher, low-sodium if possible)
• 1 cup pitted prunes (about 20 prunes)
• 2 bay leaves
• 4 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 tbsp honey (optional, for a touch of sweetness)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Pat 4 lb beef short ribs dry with paper towels, then season all over with 2 tsp kosher salt and 1 tsp black pepper, freshly ground. Let them sit at room temperature while you get the pot ready.
2. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches so you don't crowd the pot, sear the short ribs on all sides until deeply browned, about 3 minutes per side. Transfer each batch to a large plate as it finishes. This step builds the flavor base, so don't rush it.
3. While the ribs sear, slice 2 large yellow onions into half-moons.
4. Once all the ribs are out, lower the heat to medium and add the sliced 2 large yellow onions to the pot. Stir them around in the rendered fat, scraping up any browned bits stuck to the bottom. Cook until the onions soften and turn golden at the edges, about 8 minutes, stirring occasionally.
5. While the onions cook, smash and peel 6 cloves garlic, and peel and cut 1 lb carrots (about 4 large) into 2-inch chunks.
6. Add the 6 cloves garlic, smashed and peeled, to the pot and stir for about 1 minute, until fragrant.
7. Stir in 2 tbsp tomato paste and cook for 2 minutes, letting it darken and caramelize slightly. This deepens the color and adds richness.
8. Pour in 1½ cups dry red wine and scrape the bottom of the pot with a wooden spoon to release every stuck-on bit. Let the wine bubble and reduce by about half, which takes 4 to 5 minutes. You'll smell the alcohol cooking off.
9. Add 2 cups beef stock, 1 cup pitted prunes (about 20), 2 bay leaves, and 4 sprigs fresh thyme. Stir everything together, then nestle the seared short ribs back into the pot along with any juices from the plate. Tuck the 1 lb carrots, peeled and cut into 2-inch chunks, around and between the ribs. The liquid should come about halfway up the ribs. If it doesn't quite reach, add a splash more stock or water.
10. Bring the pot to a gentle simmer, then cover with the lid and transfer to a 325°F (160°C) oven. Braise for 2½ to 3 hours, until the meat is fall-apart tender and the sauce has thickened. Check once halfway through to make sure the liquid is bubbling very gently. If it's boiling hard, lower the oven to 300°F (150°C).
11. About 20 minutes before the braise finishes, preheat your oven to 325°F (160°C) if you haven't already done so as part of the braising process.
12. Carefully remove the pot from the oven. Use tongs to transfer the ribs to a serving platter. Fish out and discard the bay leaves and thyme sprigs. Taste the sauce. If you want a little more sweetness to balance the savory depth, stir in 1 tbsp honey now. If the sauce feels too thin, simmer it on the stovetop over medium heat for 5 to 10 minutes to reduce and concentrate the flavors.
13. While the sauce reduces if needed, chop 2 tbsp fresh parsley for garnish.
14. Spoon the sauce, carrots, and prunes over the ribs on the platter. Scatter the 2 tbsp fresh parsley, chopped, on top.