Braised Short RibsSucculent and Flavorful |
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Ingredients: |
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6 bone in short ribs Kosher salt to taste 2 tablespoons olive oil 1 cup onion, medium dice 1 teaspoon thyme 1 teaspoon flat leaf parsley, minced ½ teaspoon black pepper 1 cup celery, medium dice (about 2 stalks) 1 cup carrot, medium dice 3 cloves garlic, creamed 1 small can tomato paste 3 cups red wine 2 cups water 1 bunch fresh thyme 3 bay leaves |
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Preheat oven to 375°F.
Heat a large stock pot over a medium high heat, add olive oil and heat another minute.
Season short ribs on all sides with Kosher salt.
Brown short ribs on all sides in stock pot, remove from pan and set aside.
Mix together thyme, parsley and pepper, set aside.
Add additional oil if necessary and add onion to pot and cook until soft and translucent. Add ½ of spice mix.
Add garlic, cook an additional minute.
Add carrot and celery with 2nd ½ of spice mix.
Once vegetables are soft, push to side and add tomato paste to pan. Make sure not to burn.
Add wine to deglaze pan and reduce by ½.
Place meat back in pan and cover with water. Place fresh thyme and bay leaves in a coffee filter (fold top to seal) and add to pot.
Place pot in oven covered for 3 hours or until meat falls off the bone. Add additional water if needed and flip ribs about ½ way thru process.
Make sure you store ribs in braising liquid to stay moist.