Ingredients
- 3 Pounds of Beef Short Ribs
- 3 Stalks of Celery, cut into large chunks
- 4 Carrots, peeled and cut into large chunks
- 2 Large Onions, cut into large chunks
- 1 Whole Garlic Head, with the top removed
- 4 Sprigs of Rosemary
- 4 Sprigs of Thyme
- Handful of Parsley Stems
- 1 Bay Leaf
- 2 Cups of Good Red Wine
- 1 Cup of Chicken Broth/Stock (if you have beef broth, go ahead and use it)
- 1 28 Oz Can of Tomato Puree
- Salt and Pepper
- Olive Oil
Preparation
Step 1
1. In a heavy pan, heat olive oil until it smokes.
2. Season short ribs generously with salt and pepper and gently add to the hot oil. Continue cooking until nicely browned on each side. *Please make sure that you take the time to do this and do not overcrowd the pan. The flavor will come from the caramalization of the meat.*
3. Remove the short ribs and lower the heat to medium. Add in all your vegetables.
4. Sautee until softened and slightly browned, about 10 minutes.
5. Turn up the heat and add in your wine. Carefully scrape the bottom of the pan making sure you pick up all the browned bits on the bottom. Let reduce by half.
6. Turn off the heat and place your short ribs in your crockpot. Add in your vegetables and wine on top. Cover with chicken or beef stock until fully submerged. Turn the crockpot on high and cook covered, for 3-4 hours until meat is tender and pulls away from the bone.
*If you are not doing this in a crockpot, you can do the same steps and finish it in the oven at 300 degrees for about 3-4 hours or until the meat is tender enough.*