Braised Beef *Ribs*

Pairs Well With

Serves 6


2 1/2 pound bottom round, (or eye of round) about 1 1/2 inches thick

1 tablespoon grapeseed or other neutral cooking oil

2 tablespoons flour

1 yellow onion, chopped, about 1 cup

1 carrot, finely chopped, about 1/2 cup

1 stalk celery, finely chopped, about 1/3 cup

5 cloves garlic, smashed

2 teaspoons fresh thyme, minced, or 1 teaspoon dried thyme

4 ounces baby bella mushrooms, wiped clean, trimmed and halved or chopped

— dash of red pepper flakes (optional)

3 tablespoons tomato paste

1 cup red wine

1 1/2 cup beef broth

1 bay leaf

— water, as needed

— salt and pepper


Preheat the oven to 325 F. Pat the meat dry gently with a paper towel and slice crosswise into boneless "ribs." Season with salt and pepper and then sprinkle all over with flour, rubbing the flour gently with your fingers to coat meat on all sides. Heat the oil in a large, heavy Dutch oven or braising pot over medium heat.

Brown the meat on all sides until golden and crusty, about 3-4 minutes per side. Remove the meat with tongs and place on a plate and set aside. Add the onion, carrot and celery to the Dutch over (do not wipe it out) and cook, stirring frequently with a wooden spoon, until vegetables begin to soften, about three minutes. Add the garlic, thyme, mushrooms and pepper flakes and cook, stirring until very fragrant, about two more minutes.

Add the tomato paste, and cook for another minute so it caramelizes and deepens in flavor. Deglaze the pan with wine and broth, and let bubble for a minute or two to let most of the alcohol evaporate. Add the meat back into the pan, along with any juices. Add another 1/2 cup or so of water so the liquid covers the meat about halfway. Cover the Dutch oven with a lid and bake until meat is tender, about 1 1/2 to 2 hours. Check the meat halfway through and add a little water if the braising liquid gets low. Serve the meat with the braising liquid spooned on like gravy. Recipe from Melissa d'Arabian.