5 – 6 beef short ribs, 10-14oz each

1½  tsp. each salt and pepper

2 Tbsp. olive oil

3 garlic cloves, crushed

1 large onion, chopped (brown, yellow or white)

2 celery ribs, chopped

2 carrots, chopped

2 Tbsp. tomato paste

2 c. dry red wine, like cabernet sauvignon, merlot

2 c. beef stock or broth, low sodium

2 sprigs thyme

2 bay leaves


Preheat oven to 325°F. Season beef all over with salt and pepper. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown well all over (5-7 min.). Remove and repeat with remaining ribs, then remove. Turn heat down to medium. Add onion and garlic into same pot and cook for 2 minutes. Add carrot and celery, cook for 5 minutes until carrot is softened and sweet. Add tomato paste and cook for 1 minute. Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved. Return beef into liquid, arranging them so they are submerged. Cover with lid and transfer to oven for 3 hours, or until meat can easily be pried apart with forks. Remove beef carefully, keeping meat on bone. Cover to keep warm. Strain all liquid, pressing juices out of onion, carrot etc. Return sauce into pot, bring to simmer and stir. Adjust as necessary, simmer to reduce/thicken, add water to thin, season with salt and pepper if needed. Place beef on serving plate, spoon over sauce. Serve.

BRAISED BEEF SHORT RIBS originally posted on by Elegant Island Living magazine.

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