BEST EVER BEEF SHORT RIBS

By BobD

Ingredients

• 3-4 lbs beef short ribs, I prefer them boneless, cut on the bias where the marbling is evenly distributed and there is minimal extra fat, they call them boneless flaken-style
• Salt and pepper
• 4 tablespoons olive oil, divided
• 1 large onion, chopped
• 2 large celery stalks, chopped
• 4-5 garlic cloves, minced
• 2 large carrots, chopped
• 1 green bell pepper, chopped
• 1 tablespoon sherry or other wine flavored vinegar
• 2 cups red wine, I prefer cabernet or shiraz
• 3 cups beef broth
• 1 14 1/2 oz can diced tomatoes, in juices
• 2 tablespoons balsamic vinegar
• 2 tablespoons worchestershire sauce
• 2 tablespoons soy sauce
• 1 tablespoon chopped fresh thyme leaves
• 1 large bay leaf

Details

Adapted from microsites.boschappliances.com

Preparation

Step 1

Preheat oven to 300.

Generously salt and pepper all sides of short ribs. In a large dutch oven set over high heat, add two tablespoons of olive oil and brown the short ribs on all sides. About 2 minutes per side. Depending on the size of your pan, you may need to do this in two batches. Once the meat is browned, remove from pan and set aside.

In the same pan used to brown the meat, reduce the heat to medium, add the remaining two tablespoons of olive oil and add the onions, carrots, celery and bell pepper. Sauté until veggies are soft, about 8-10 minutes. Add in the garlic, stirring for another 2-3 minutes. If your vegetables are sticking to your pan, add a tablespoon of cooking wine or wine vinegar to deglaze the pan, scraping up any browned bits.

Stir in the wine, broth, tomatoes, balsamic vinegar, worchestershire sauce, soy sauce, thyme and bay leaf and bring to a boil. Add the ribs back to the pot, cover and place in the oven for 3 hours. Remove the pot from the oven and place on the stovetop. Once again, remove meat and transfer to another dish, keeping warm.

Strain out the vegetables with a large slotted spoon, discarding the bay leaf, and transfer them to a food processor or blender. Pulse gently until vegetables are pureed. Cook remaining liquid in pan over medium heat until reduced by about half, approximately 20 minutes. Then add the pureed vegetables and short ribs back to the pan and cook for another 10 minutes.

Serve over a heap of white cheddar whipped sweet potatoes or cheesy grits. This can be made a day ahead and reheated at serving time.