braised beef short ribs

5 pounds bone-in short ribs
1/2 cup all-purpose flour, plus a pinch
Kosher salt and freshly cracked black pepper
2 tablespoons canola oil
3 large carrots
2 celery stalks
1 large white onion
One 6-ounce can tomato paste
2 teaspoons Italian seasoning
One 750-milliliter bottle red wine (use a good-quality wine you would drink)
3 tablespoons sugar
2 cups beef broth
3 cloves garlic, minced
2 bay leaves

instructions:

Step 1 – Preheat the oven to 300 degrees F.

Step 2 – Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.

Step 3 – Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.

Step 4 – Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.

Step 5 – Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over cheese polenta (grits).

grandpa’s thoughts:

Let’s bring out the Dutch Oven, Grandpa!

Following a recipe step-by-step is something I rarely do. We need to adapt and sometimes work with what we have. But this recipe is one that works out exactly as written. I think you will be blown away by the taste and the ribs are “falling apart delicious”. You will also love the sauce. But please, please, please make some cheese grits, then pile the grits, ribs, and sauce, up on the plate and enjoy!