Sauce is thick and yummy on rice or potatoes!
- 6 bone-in short ribs
- Yellow onion, cut in large pieces, about 1/2 – 3/4 c
- 2 ribs celery, cut into 1/2″ pieces
- 2 carrots, cut into 1/2″ pieces
- 2 -3 large cloves garlic, smashed
- 1/2 small tin tomatoe paste (I freeze the remainder for another time)
- 1 – 2 c hearty red wine
- 2 – 3 c beef or veggie broth
- thyme, fresh bunch or 1-2 tsp dried
- 2 bay leaves
- In an oven-proof pot with a lid (or use tin foil), add a small amount of oil on medium high heat.
- Brown the ribs in the pot on all sides. Best if they are really browned…not burned. Do not crowd the ribs…do them in batches if need be. I try to render as much fat as possible.
- While the ribs are browning, preheat the oven to 350 degrees.
- Also, while the ribs are browning, puree’ the veggies (including garlic) in a food processor or blender. Add the veggies in small amounts until the consistency of paste. Try not to add liquid.
- Once the ribs are browned, set them aside. Drain the fat from the pan and discard.
- Put the puree’d veggies in the pot with a bit of oil if need be. Add some salt…say 1 tsp. Cook the veggies until they are crispy underneath. Turn them over and cook until crispy on the bottom again. This can take 5-10 minutes but don’t burn the veggies. If they don’t crisp, don’t worry, the dish will turn out ok without the crispy bits.
- Add the tomatoe paste and continue cooking for 4-5 minutes, again allowing the mixture to get crispy on the bottom.
- Add the wine and scrape the bottom of the pan. Cook until mixture is reduced by 1/2.
- Add the broth and mix well.
- Add the ribs, thyme and bay leaves. Try to immerse the ribs in the sauce.
- Cover the pot and place in the oven for approx. 3 hrs. Turn the ribs once or twice during cooking. If need be, add more broth to keep the sauce liquid.
- Remove the lid for the last 20 minutes if so desired. The meat should be very tender but not falling off the bone.
Thanks to Anne Burrell / The Food Network