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 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.