Braised Short Ribs “¢
4 Tablespoons-Olive Oil “¢
5 Pounds-Short Ribs-preferably thicker cuts “¢
To Taste-Kosher Salt and Black Pepper “¢
3 Each-Carrots-peel, rough cut pieces “¢
1 Each-White Onion-halved, sliced “¢
6 Cloves-Fresh Garlic-rough chopped “¢
2 Tablespoons-Tomato Paste “¢
3 Tablespoons-Apple Cider Vinegar “¢
3-4 Sprigs-Fresh Thyme-whole stem “¢
2 Cups-Red Wine-Cabernet or Merlot “¢
2 to 4 Cups-Beef Stock-just enough to surround the roast but not cover it Directions 1.
Preheat oven to 300 degrees 2.
In oven safe pot/Dutch oven, warm oil over medium low heat. 3.
Pat short ribs dry and season with salt and pepper. 4.
Add to pot and brown on all sides, 8-10 minutes total. 5.
Remove ribs from pan and place on a plate. 6.
To pot add carrot, onion, garlic and cook until onions are soft and translucent, about 5 minutes. 7.
Add tomato paste, vinegar, thyme and stir to melt paste. 8.
Add roast back to pot, add wine and enough beef stock to surround ribs but not cover. 9.
Lid pot and place on middle rack of oven, cook for 1 1/2 hours. 10.
Meat should be tender but not falling apart, remove lid and cook 45 to 1 hour more, turning once. 11.
The sauce in pan should be reduced by about half. 12.
Remove ribs to serving plate, strain out vegetables (place on plate with ribs) and skim fat off sauce. 13.
Serve ribs with vegetables and a drizzle of sauce over mashed potatoes, polenta or grits. Tip: If not serving immediately let ribs cool in its juices, when cool remove half of the juices, make the sauce as stated above, cover roast and place in refrigerator. To reheat: place ribs (still in the covered pot covered) in preheated 300 degree oven and warm gently, until warmed all the way through and serve with reheated sauce.
