I have always wanted to try short ribs. Most of the recipes I see are for braised short ribs. I saw them on sale last week and grabbed them and yesterday was cooking day. The prep was a bit labor intensive, but since I had so many ingredients out, I took the opportunity to prep another meal at the same time. I have been doing this alot lately, especially with baking. The recipe for short ribs is an amalgom of several recipes,articles and tv shows I have stored in memory.The sauce is a great base for any braised meat. As the ribs were braising, and infusing the home with the most amazing fragrance, I thought they would go perfect with some florally jasmine rice and fresh cilantro. I alsao added some fresh sauteed asparagus to round the dish out.
- 6 bone-in short ribs (about 5 3/4 pounds)
- Olive oil
- 1 large vidalia onion
- 2 carrots, peeled, 1 cups tomato paste
- 2 cups red wine
- 2 cups water
- A bunch of fresh thyme
- 3 bay leaves
- Preheat oven to 375 degrees.
- Season each short rib generously with salt. Coat a dutch oven with olive oil and bring to a high heat.
- Add the short ribs and sear both sides, about 2 to 3 minutes per side.
- While the short ribs are browning, chop then puree all the vegetables and garlic in the food processor until it forms a paste.
- When the short ribs are very brown on all sides, remove them from the pan.
- Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
- Season the vegetables generously with salt and sautee, about 4 minutes.
- Add the tomato paste and mix in thoroughly.
- Add the wine and incorporate all ingredients well.
- Bring to a boil.
- Decrease heat to simmer and reduce the mixture by half.
- Return the short ribs to the pan and cover with water.
- Add the thyme and bay leaves.
- Cover the pan and place in the preheated oven for 3 hours.
- Check to make sure there is enough water through out the cooking time. Add more water as needed.
- After cooking, remove bay leaves.
- Serve alongside your favorite rice or egg noodles.