3 lbs. – Beef short ribs, cut into 3-inch pieces
¼ cup – All-purpose flour
Kosher salt
Freshly ground pepper
¼ cup – Vegetable oil
3 – Bacon slices, chopped finely
4 – Large carrots, ½-inch dice
3 – Celery stalks, 1-inch dice
8 oz. (1 pkg.) – White button mushrooms, rinsed and halved
3 cloves – Garlic, minced
3 – Thyme sprigs
3 TB – Tomato paste
1 cup – Red wine
6 cups – Beef or veal stock
10-15 – Pearl onions
½ cup – English peas (frozen)
Season ribs with Kosher salt and freshly ground pepper. Heat oil in Dutch oven to medium high. While oil is heating, dredge ribs in flour, a few at a time. Sear ribs on all sides until browned. Set aside.
You should have a little (hot) oil and about 1-2 TB of flour remaining. Add the flour to oil. Stir to combine (will brown quickly). Add bacon, carrots, celery, mushrooms, garlic and thyme. Combine and cook for about 2 minutes over medium-high heat. Add tomato paste and combine. Cook for another 2 minutes, or so. Add wine and cook, stirring constantly, for another minute — until wine has just about evaporated.
Place ribs and any juices back in Dutch oven. Add stock and onions. Stir to combine.
Bring to boil, uncovered, then lower heat to medium/medium-low. Cover, with lid propped so that steam can escape and the broth can reduce. Stir and skim fat occasionally for about 2 hours, until liquid has almost reduced to a gravy-like consistency. Add peas and simmer, uncovered, for anther 10-15 minutes.
Season to taste with Kosher salt and freshly ground black pepper. Serve over smashed potatoes.
Serves 6 people.
