|Let’s just admire these gorgeous short ribs that I have been dreaming of for years, thank you for visiting.|
|Served over a bed of garlic mashed potatoes.|
- 8 bone-in short ribs (about 4 1/2 pounds)
- Kosher salt
- Fresh Ground Pepper
- 2 tablespoons Oregano
- 1 large Spanish onion, cut into 1/2-inch pieces
- 3 ribs celery, cut into 1/2-inch pieces
- 3 carrots, cut into 1/2-inch pieces
- 3 cloves garlic, smashed
- 1 can peeled plum tomatoes ( 28 ounces)
- 2 cups hearty red wine
- 4 cups homemade chicken broth
Preheat the oven to 350 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse 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 brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomatoes. Brown the tomatoes for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups chicken broth or until the water has just about covered the meat. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
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