- 6 bone-in short ribs
- Kosher salt
- Extra-virgin olive oil
- 1 large Spanish onion, diced
- 2 ribs celery, diced
- 2 carrots, peeled and diced
- 2-3 Roma tomatoes, peeled and diced
- 2 cloves garlic, smashed
- 1 ½ cups tomato paste
- 2 to 3 cups hearty red wine
- 2 cups water or Gluten Free vegetable stock
- 1 bunch fresh thyme, tied with kitchen string
- 2 bay leaves
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.
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 diced vegetables. Season the vegetables generously with salt and brown until they are very dark, approximately 5 to 7 minutes. Scrape the pan and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan again. Lower the heat if things start to burn. Reduce the mixture by half. Use a stick or emulsion blender (motorboat) to puree the vegetable mixture in the pan.
Return the short ribs to the pan and add 2 cups water or vegetable stock, adding more if needed until the water has just about covered the meat. Add the thyme bundle and bay leaves. 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.
adapted from a recipe by Anne Burrell