Recipe by Chef Jacquie
6 beef short ribs (8-10 ounces, bone in, if possible)
1/4 cup extra virgin olive oil
1 large onion, diced
2 cups red wine (Chianti, Burgundy or other full bodied red wine)
2 cups beef broth
2 carrots, peeled and diced
2 bay leaves
3 cloves garlic, coarsely chopped
2 Tablespoons of tomato paste
1 sprig of fresh thyme
Flat leaf parsley, minced (for garnish)
Preheat oven to 350 degrees.
In deep and large braising pot, over medium/high heat, add oil and brown ribs on all sides.
Remove ribs and sauté vegetables.
Add wine and bring to a boil.
Add tomato paste, bay leaves, bay leaf, stock and return ribs. Ribs must be completely immersed in liquid.
Add bay leaves, cover and transfer pot to oven and braise for 2 hours.
Strain liquid, a food mill works great for this job.
Bring liquid to a boil, lower heat to low and simmer uncovered until slightly reduced, about 20 minutes.
Return ribs for 5 minutes, just enough to heat them through.
When plating, sprinkle flat leaf parsley on top of ribs and serve with either mashed potatoes or soft polenta.