Shelly's Recipe

BRAISED SHORT RIBS IN RED WINE

Category: Ribs

5 1/2 lbs short ribs
Salt and pepper
2 tbsp extra virgin olive oil
1 medium onion, quartered
2 carrots and celery, peeled and chopped
6 cloves garlic, sliced
1 (12 oz) can tomato paste
3 cups Spanish red wine
1 1/2 tbsp crushed thyme leaves
2 bay leaves

Season short ribs with salt and pepper. Heat a heavy-bottom braising pan or Dutch oven for 3 minutes on high heat. Add olive oil and 5 to 6 short ribs at a time and brown on all sides. Set the browned ribs aside as you continue to brown the remaining ribs. Remove the pot from the heat, drain the fat, spray the pot with nonstick cooking spray and set aside.

Preheat oven to 375.

Combine celery, onions, carrots, and garlic in a food processor bowl and process to a chunky texture. Heat sprayed pot for 2 minutes over medium heat, add vegetable puree, and stir-fry for 5 to 7 minutes, until browned and thickened. Add tomato paste and wine and season the mixture with salt. Bring to a boil and cook for 4 minutes, stirring constantly.

Add the browned short ribs to the pot, placing ribs upright, and add enough water to barely cover the ribs. Place a sheet of foil over the pot and seal with the tight-fitting lid. Braise in the oven for 1 1/2 hours. Carefully remove the braising pot from the oven and turn ribs over, replace the cover, and braise 1 1/2 more hours. Ribs should be very tender with meat falling off the bone. Place ribs on a serving platter and cover with foil to keep warm. Drain grease from the braising sauce and serve the sauce over the ribs.