Recipe by Chef Jacquie

• 6 beef short ribs (8-10 ounces, bone in)
• 6 Tablespoons extra virgin olive oil
• 1 large onion, diced
• 3 cups red wine (full bodied red wine)
• 2 cups beef broth
• 2 carrots, peeled and diced
• 2 stalks of celery, chopped
• 2 bay leaves
• 3 cloves garlic, coarsely chopped
• 2 Tablespoons of tomato paste
• 3 sprigs of fresh thyme

Preheat oven to 350 degrees.

In a 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, and broth then return ribs. Ribs must be completely immersed in liquid. 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.

Serve with either mashed potatoes or soft polenta.