Braised Short Ribs

• 3 1/2 pounds grass-fed beef short ribs, cut into 2-inch pieces
• Salt
• Fresh-ground black pepper
• 1 tablespoon olive oil
• 2 small onions, peeled and quartered
• 2 carrots, peeled and cut into large pieces
• 1 celery stalk, peeled and quartered
• 6 garlic cloves, peeled and coarsely chopped
• 6 thyme sprigs
• 4 parsley sprigs
• 1 bay leaf
• 3 tomatoes, cored and quartered
• 3/4 cup red wine
• 2 cups chicken or beef broth

1. Season, a day in advance, if possible: 3 1/2 pounds grass-fed beef short ribs, cut into 2-inch pieces with: Salt, Fresh-ground black pepper.
2. Cover and refrigerate until an hour before cooking.
3. Preheat the oven to 450F.
4. Place the short ribs in a roasting pan in a single layer, bone side down.
5. Roast for about 25 to 30 minutes to brown the meat and render some of the fat.
6. Remove from the oven, pour off the fat, and set the pan of ribs aside.
7. While the short ribs are roasting, cook the vegetables.
8. Heat in a large skillet: 1 tablespoon olive oil.
9. Add: 2 small onions, peeled and quartered, 2 carrots, peeled and cut into large pieces, 1 celery stalk, peeled and quartered, 6 garlic cloves, peeled and coarsely chopped, 6 thyme sprigs, 4 parsley sprigs, 1 bay leaf.
10. Cook over medium heat, stirring occasionally, for 10 minutes.
11. Add, and cook for 5 minutes longer: 3 tomatoes, cored and quartered.
12. Pour in and bring to a simmer: 3/4 cup red wine, 2 cups chicken or beef broth.
13. Remove the short ribs from the roasting pan and pour the contents of the skillet into the pan.
14. Place the short ribs on top of the vegetables, bone side up.
15. Cover tightly with a lid or foil.
16. Put the pan back in the hot oven.
17. After about 20 minutes, when the liquid just begins to bubble, lower the heat to 325F, and loosen the lid or foil to vent some of the heat so the liquid doesnt boil.
18. Continue braising the short ribs until the meat is very tender and begins to fall off the bones, about another 1 to 1 1/2 hours.
19. Lift the ribs out of the braising liquid and set aside.
20. Strain the liquid, pressing down with the back of a spoon on the aromatic vegetables to extract all the juices.
21. Discard the vegetables.
22. Allow the braising liquid to settle and skim off the fat.
23. Taste the liquid; if it has reduced too much or is a little salty you may need to add a splash of water.
24. Reheat the short ribs in the braising liquid just before serving.
25. Add a slice of bacon or pancetta to the aromatic vegetables while they are cooking.
26. Add a few dried porcini mushrooms and saute with the aromatic vegetables.
27. In summer, reheat the short ribs on the grill.
28. Serve with the hot braising liquid on the side.
29. Leftover short ribs, shredded and simmered with their braising liquid and more aromatic vegetables (onions, carrots, celery, and tomato, chopped and cooked), makes a fine sauce for pasta or polenta.
30. For an excellent ravioli filling, finely chop the meat of leftover short ribs and mix with cooked, chopped onions, carrots, and celery; softened butter; and chopped herbs such as parsley and marjoram.
31. Cook oxtail the same way.
32. The total cooking time may be longer.
33. Sprinkle with Gremolata (page 231) just before serving.

short ribs, salt, freshground black pepper, olive oil, onions, carrots, celery stalk, garlic, thyme, parsley sprigs, bay leaf, tomatoes, red wine, chicken

Taken from www.epicurious.com/recipes/food/views/braised-short-ribs-387263 (may not work)