Braised Short Ribs

By OLLY

Ingredients

• 1/2 c onion, diced
• 1/2 c carrot, diced
• 1/4 c celery, diced
• 1 T garlic, minced
• 1 bay leaf
• 1/4 c flour
• 1 teas kosher salt
• 1 teas pepper
• 14 teas cayenne pepper
• 2 lb bone in short ribs
• 1 T tomato paste
• 1 1/2 c beef broth
• 3/4 c dry red wine
• 1/2 c marsala
• 1/4 c sund dried tomatoes (not oil
• packed)
• 1 T Worcestershire sauce
• 2 c crimini mushrooms
• 6 oz broccolin, trimmed

Preparation

Step 1

Prepare vegtables.
Combine flour, salt, pepper and cayenne in resealable bag. Add short ribs, one at a time. Shake to coat (reserve unused flour)Heat oil in Dutch oven over medium heat. Add short ribs, bone side up and brown slowly, about 8 minutes. Turn ribs and brown for another 8 monutes. Remove from pan and pour off oil.
Saute vegtables, garlic & bay leaf until soft. Add tomtoe paste, cook 5 minutes, stirring often. Add reserved flour, stir.
Deglaze pan with broth, wine and marsala. stir in vegtables/tomatoe mixture and Worcestershire. Bring to simmer. Arrange ribs in sauce, bone side up. Cover and braise 2 hours in oven.
Add mushrooms and return pot to oven another 15 monutes. Remove ribs from sauce; tent with foil to keep hot. Bring sauce to simmer; add broccolini and cook until tender. Serve broccolini, ribs & sauce over pasta or polenta.