Braised Short Ribs
- 4 pounds beef short ribs, bone in, cut into single rib chops (Jfood plans on two nice sized bones per person when he is shopping)
- Sea salt and freshly ground pepper
- 3 cups red wine (Jfood has tried many varieties and all work great)
- 1/2 cup sugar
- 1 tablespoon minced fresh garlic
- 3 sprigs fresh thyme, picked
- Extra Virgin Olive Oil
- 2 cups small diced onion
- 1/2 cup small diced celery
- 1/2 cup small diced carrots
- 6 ounces canned chopped tomatoes
- 2 cups beef broth
- 2 ounces mushrooms, preferably porcini
- 2 bay leaves
1. Season the short ribs with salt and pepper. Whisk together the red wine, sugar, garlic, thyme and a pinch of salt. Place the ribs in the mixture and marinate overnight in the refrigerator.
2. Remove the short ribs from the wine and allow the beef to rest for several minutes and come to room temperature. Collect the juices and return it to the marinade and reserve.
3. Pour some evoo into a Dutch oven over high heat.
4. Place the meat in the pan and allow to brown. Do not crowd and this may take several batches.
5. Stir and turn the meat often, carefully allowing each piece to brown on each side before removing from the pan.
6. When browned (will take several minutes per side), remove the beef from the pan and add the onions, carrots, and celery. Stir constantly and allow the onions to cook until mahogany in color, about 10 minutes; if onions are browning too quickly, reduce to medium heat.
7. Returns the short ribs to the pot. Add the reserved wine marinade. Bring the wine to come to a boil.
8. Add remaining ingredients
9. Place in a 300 degree oven for ~4-5 hours until the meat is fork tender and nearly falling off the bone.
10. Jfood normally makes the ribs the night before the planned dinner and allows them to cool in the refrigerator over night. When he removes from the refrigerator he skims the “hardened” fat off the top of the pan and then re-heats until warmed through on the stove.