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Red Wine Braised Short Ribs
Ingredients
- 6 bone in or boneless short ribs (about 5 ¾ lbs)
- Salt and pepper
- Olive oil
- 1 large onion, cut into ½ inch pieces
- 2 celery stalks, cut into ½ inch pieces
- 2 carrots, peeled and cut into ½ inch pieces
- 2 cloves of garlic, smashed
- 1-1/2 cups tomato paste
- 2 cups of hearty red wine
- 2 cups of water
- 1 bunch fresh thyme
- 2 bay leaves
Instructions
- Preheat oven to 375 degrees.
- Salt the short ribs generously with salt and pepper. Coat a large pot with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd the pan. Cook in batches.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark approximately 5 to 7 minutes. Now add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done, the meat should be very tender. Serve with the braising liquid.
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