Bistro-Style Short Ribs
- 3 -4 tablespoons extra virgin olive oil
- 4 lbs beef short ribs
- kosher salt & freshly ground black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomatoes, quartered
- 3 celery ribs, chopped
- 12 head garlic, peeled
- 14 bunch fresh thyme, leaves only
- 1 12 cups dry red wine
- 2 cups beef stock
- 4 tablespoons chopped flat leaf parsley
- Preheat a large dutch oven.
- Season the short ribs with salt and pepper, brown on all sides in a tbsp of the olive oil.
- Set aside.
- Place the onion, garlic, celery, carrot, and tomato into a food processor and blend to a smooth pulp.
- Add the vegetable pulp and thyme, and cook for about 10 minutes.
- Pour in the red wine and stock and bring it to a boil.
- Place the ribs into mix; the liquid should almost cover the meat.
- Place the lid loosely on top, reduce heat to a simmer, and cook until the meat is very tender, approximately 2 1/2 to 3 hours.
- Check occasionally to make sure it's not drying out.
- OPTIONAL: When the ribs are about finished, strain the liquid, pushing down to press solids through.
- Discard dry remaining pulp.
- Reduce liquid and serve with ribs.
- (I only do this for company :) the solids don't bother us.)
- You can thicken it with flour or cornstarch if desired.
kosher salt, onion, carrots, tomatoes, celery, garlic, thyme, red wine, beef stock, flat leaf parsley
Taken from www.food.com/recipe/bistro-style-short-ribs-322435 (may not work)