Recipe by Chef Jacquie
- 6 beef short ribs (8-10 ounces, bone in)
- 6 Tablespoons extra virgin olive oil
- 1 large onion, diced
- 3 cups red wine (full bodied red wine)
- 2 cups beef broth
- 2 carrots, peeled and diced
- 2 stalks of celery, chopped
- 2 bay leaves
- 3 cloves garlic, coarsely chopped
- 2 Tablespoons of tomato paste
- 3 sprigs of fresh thyme
Preheat oven to 350 degrees.
In a deep and large braising pot, over medium/high heat, add oil and brown ribs on all sides. Remove ribs and sauté vegetables.
Add wine and bring to a boil. Add tomato paste, bay leaves, and broth then return ribs. Ribs must be completely immersed in liquid. Cover and transfer pot to oven and braise for 2 hours.
Strain liquid, a food mill works great for this job. Bring liquid to a boil, lower heat to low and simmer uncovered until slightly reduced, about 20 minutes.
Return ribs for 5 minutes, just enough to heat them through.
Serve with either mashed potatoes or soft polenta.
