Braised Short Ribs
Ingredients
- 1 tablespoons vegetable oil
- 2 pounds bone-in short ribs, at least 1 1/2 inches thick
- Kosher salt and freshly ground pepper
- 6 large cloves garlic cut into large pieces
- 1 medium small onion, chopped
- 2 ribs celery, half chopped/half chunked
- 1 medium carrot, half chopped/half chunked
- 1 can tomato paste
- 1 cups dry red wine (about half a bottle)
- 1 cup beef/chicken stock or bone broth plus more as needed
- thyme
- Optional: parsley, chives for topping
Preparation
- Heat oil very hot in a sturdy pot just big enough to stand up the ribs in on end
- Aggressively sear all sides of the ribs in the oil, in turn. They can be done separately. Set aside.
- In the oil just used for searing, cook chopped onion, carrot, celery with thyme until thoroughly browned (chunks will be added much later)
- Add tomato paste and garlic, saute some more
- Note this is way more tomato paste than called for in the original recipe and I think it makes the finished product nicely sweet
- Add wine and boullion/stock
- Stand ribs on end in the pot and add water to the desired level
- I didn't completely cover the ribs, leaving an end sticking out of the liquid. This end will not cook as thoroughly as the submerged meat so if done properly will leave one end chewy with meat stuck to the bone and the other end falling apart.
- Carefully bring up the temperature to near boiling. Check hourly or the liquid to be around 180F and the interior at 165F.
- Simmer for 4 to 6 hours
- 30 min before serving, throw chunks in
- Serve over mashed potatoes or rice with lots of broth
From https://cooking.nytimes.com/recipes/1019034-garlic-braised-short-ribs-with-red-wine
