Saffron And Tomato-Braised Beef Short Ribs

• 3 1/2 pounds bone-in beef short ribs, about 2 inches thick
• Salt and freshly ground black pepper
• 1 tablespoon canola oil
• 1 yellow onion, roughly chopped
• 2 large carrots, peeled and roughly chopped
• 2 celery stalks, trimmed and roughly chopped
• 4 garlic cloves, grated
• 1 cup red wine
• 5 cups beef broth
• 4 cups crushed tomatoes
• 1/2 cup sugar
• 2 bay leaves
• 1/8 teaspoon saffron

1. 1. Preheat oven to 350. Season the short ribs with salt and pepper. In a large ovenproof pot or Dutch oven set over medium-high heat, warm the canola oil. Cook the short ribs, working in batches, until brown on all sides, about 10 minutes. Transfer the short ribs to a plate and set aside.
2. 2. Reduce the heat to medium. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until browned, about 5 minutes. Add the red wine to the pot and cook for 1 minute. Add the beef stock, tomatoes, sugar, bay leaves and saffron and bring the mixture to a boil.
3. 3. Season the mixture with salt and pepper. Return the short ribs to the pot, submerging them completely. Cover and cook in the oven until the short ribs are fork-tender, about 3 hours.
4. 4. Remove the pot from the oven and skim the oily top layer from the liquid. Remove and discard the bay leaves. Transfer the short ribs to a plate and cover with foil to keep warm. Cook the sauce over medium-high heat, stirring occasionally, until thickened and reduced by about a third.
5. 5. Remove the foil from the short ribs and divide among four to six plates. Pour the sauce over the top and serve immediately with desired accompaniments.

short ribs, salt, canola oil, yellow onion, carrots, celery stalks, garlic, red wine, beef broth, tomatoes, sugar, bay leaves, saffron

Taken from www.epicurious.com/recipes/member/views/saffron-and-tomato-braised-beef-short-ribs-51912311 (may not work)