Ingredients
- {serves 6 hearty portions}
- 6 x 8-10 oz. Pieces Boneless Beef Short Ribs (ask your butcher for 6 good sized pieces of Boneless Short Rib remember that the beef will lose weight and volume during the braising process)
- 1/4 C. Canola Oil
- 3 T Sweet Butter
- 2 Lg. Carrots- 1 “ chunks
- 3 Ribs Celery- 1 “ chunks
- 1 Lg. Onion- 1 “ chunks
- 2 Cloves Garlic- lightly smashed
- 2 Sprigs Fresh Thyme
- 1 Bayleaf
- 2 C. Red Wine (I prefer a flavorful Chianti, you do not want to use a wine that you would not want to drink, the better the wine the better the flavor)
- 1 Qt. Rich Beef Stock
- Kosher Salt and Fresh Ground Pepper
Preparation
Step 1
Select a pot that will old all the pieces of short ribs. Heat the canola oil in a large heavy bottomed pot (a Le Crueset pot is perfect for this) until smoking, season the short rib pieces liberally with salt and pepper. Sear the short ribs on all sides. As the meat is seared remove to a sheet pan. Add the butter to the pan heat till foaming, add all the vegetables and cook over a low to medium heat until a rich golden brown. The longer you caramelize the vegetables the richer the flavor! Once the vegetables are a rich golden brown add the garlic, and thyme stir well. Add the red wine and reduce till almost dry, add the tomato paste and beef stock and bay leaf stir well until the tomato paste is completely incorporated.
Preheat the oven to 275 degrees.
Add the meat back to the pot and bring to a gentle simmer. Place in the over and cook until the meat becomes tender, approximately 3 ½ to 4 hours. I like my short ribs just tender, not falling apart. Strain the cooking liquid, remove the fat from the top and simmer slowly until reduced to a syrupy consistency.
When you like, whether an hour or a couple days later, reheat the short ribs gently in a 350 degree oven for 15-20 minutes. Swirl 1 T butter into the reduced sauce and spoon over the Short Ribs.