Oven Braised Short Ribs
- 6 lb
- beef short ribs, bone in
- 2-3 Tbsp
- olive oil, extra virgin, or more for browning ribs
- kosher salt
- 1 large
- spanish onion, cut into 1/2 inch pieces
- celery stalks, cut into 1/2 inch pieces
- 2 large
- carrots, scrapped and cut into 1/2 inch pieces
- 2 clove
- garlic, smashed
- 12 oz
- tomato paste
- 2-3 c
- hearty red wine
- 2 c
- 1 bunch
- fresh thyme, tied with kitchen string
- bay leaves
In a Dutch oven heat oil.enough to accommodate all the meat and vegetables 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 pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees.
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.
Scrape the pan fond and let it reform. Scrape the fond again and 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. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce.
My favorite accompaniment is creamy polenta and green vegetable.