This hearty recipe is perfect for the cold, winter months. It pairs perfectly with potato puree.
1 cup red wine
1/4 cup olive oil
2 lbs short ribs (boneless optional)
salt and pepper
Flour for dredging
8 cloves of garlic, chopped
4 carrots, peeled and chopped
2 ribs of celery, chopped
6 sprigs of Italian parsley
2 bay leaves
4 thyme sprigs
4 tablespoons of tomato paste
2 cups of beef broth
Preheat oven to 350 degrees Fahrenheit.
Heat some of the oil in a large, heavy (ovenproof) pot over medium heat. Season the short ribs with salt and pepper. Lightly dust the ribs all over with some of the flour. Making sure the oil in the pan is hot, place ribs in batches into the pot and sear about 3 or 4 minutes per side until very well browned. DON’T OVERCROWD! If you overcrowd, you’ll create steam and the ribs wont brown nicely. Transfer ribs to another plate. Lower the heat and add all the vegetables and herbs to the same pot and cook for about 10 minutes. Stir in tomato paste and continue to cook for another minute.
Add the wine and bring to a boil. Cook for about 5 minutes then reduce heat and add the broth. Slowly add ribs to the pot, cover and place in the oven to braise for 2 1/2 hours.
Carefully transfer the meat to a serving platter and keep warm. Strain the remaining liquid into a bowl to remove vegetables and herbs and pour the liquid back into the original cooking pot. Boil to reduce. Taste for seasoning. If you prefer a thicker sauce, pour some filtered flour into the liquid while it boils and continue to beat mixture until thicker. Pour over ribs. Serve with potato puree and enjoy!