2 tablespoons olive oil
3-5 pounds Pasture to Plate Co. bone-in short ribs can cut into 8-10 pieces
Salt pepper to taste
1 large onion diced
2 stalks celery diced
2 carrots diced
3 cloves garlic crashed
2 tablespoons tomato paste
2 cups wine Cabernet Sauvignon Or Beef Broth (see notes)
3 cups beef broth
2 bay leaves
1 spring thyme
1 spring oregano
Preheat the oven to 350°F.
Rinse and pat dry the bone-in short ribs and generously season with salt and pepper.
Heat 2 tbsp olive oil in 6 Qt Dutch oven over medium-high heat. Brown the ribs in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more.
Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes.
Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.
Add 3 cups beef broth and stir.
Transfer the meat back to the pot, add bay leaves, thyme and oregano.
Cover with the lid and transfer to the oven.
Cook for 2 ½-3 hours or until the ribs are tender.
Transfer the meat to the plate and cover with foil.
Strain the sauce and set discard the vegetables.
Pour the liquid back to the pot and simmer until it thickens.
Notes I usually just strain the sauce and discard the vegetables. If you want to keep the veggies, there is no need to strain the sauce. Just bring it to boil on the stove and reduce the liquid. I like to use Cabernet Sauvignon to braise the meat, as it provides the best flavor. You can start testing the meat after 2 hours of cooking. Simply pierce the meat with the fork to see if the meat is tender and fall of the bones. If the sauce it too liquid, add 1 tablespoon cornstarch mixed with 2 tablespoons water, and stir. Cook for a couple of more minutes. Red Wine. If you don’t want to use alcohol in your meal, you can substitute it with beef broth. Just skip the step with adding and reducing the wine and add 5 cups of broth instead of 3 cups. If you decide to cook with wine, 99% of the alcohol will evaporate while you reduce and slow cook the wine. Also, you don’t taste the wine in the final dish. It just provides a richer flavor.