This is the type of meal that you pay top dollar for at the high-quality restaurants that you can make at home. Just don't drink too much of the red wine while you cook, because this wine adds the depth of flavor.
Total Time: 3 Hours, 15 Minutes (Prep - 15 Minutes / Cook - 3 Hours)
Servings: 5
Ingredients
5-6 beef short ribs
1 1/2 teaspoon each salt and pepper
2 tablespoon olive oil
3 garlic cloves, crushed
1 large (brown, yellow or white) onion, chopped
2 celery ribs, chopped
2 carrots, chopped
2 tablespoon tomato paste
2 cups dry red wine
2 cups beef stock/broth, low sodium
2 sprigs thyme (optional)
2 bay leaves
Instructions
Preheat oven to 325 degrees. Sprinkle beef all over with salt and pepper.
Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (5-7 minutes in total). Remove and repeat with remaining ribs, then remove.
Turn heat down to medium. Add onion and garlic into the 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 the meat can easily be pried apart with forks.
Remove beef carefully, keeping the meat on the bone.
Strain all liquid in the pot, pressing juices out of the 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.
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