Red Wine Braised Short Ribs

• 6 whole (about 1/3 Lb. Size) Bone-in, English Cut Short Ribs
• 1/4 cups Extra Virgin Olive Oil, Or As Needed
• 1 whole Medium Onion, Chopped
• 2 whole Ribs Celery, Cut Into 3/4 Inch Pieces
• 2 whole Medium Carrots, Peeled, Cut Into 3/4 Inch Pieces
• 2 cloves Cloves Garlic, Minced
• 1 cup Tomato Paste
• 2 cups Dry Red Wine
• 2 cups Low Sodium Beef Stock, Or As Needed
• 1 whole Bundle Fresh Thyme, Tied With Kitchen Twine
• 2 whole Bay Leaves
• 1 pinch Sugar (optional)
• 2 Tablespoons Parsley, Finely Chopped, For Garnish

1. Preheat oven to 375 degrees F. Pat the short ribs dry and season generously with salt and pepper.
2. Preheat a dutch oven to medium-high.
3. Coat the pan with oil, and sear meat on all sides, about 10 minutes total.
4. Set ribs aside and discard excess oil from the pot.
5. Reduce heat to medium and add 2 tablespoons of fresh oil to the pot.
6. Add onion, celery and carrots and season with salt and pepper.
7. Saute 56 minutes or until vegetables start to soften.
8. Add garlic and saute about 30 seconds.
9. Stir in the tomato paste and cook for 68 minutes, stirring occasionally, or until slightly darkened in color.
10. Deglaze the pan with the wine, scraping up any brown bits on the bottom of the pan.
11. Increase heat to high and reduce wine by half, stirring occasionally.
12. Return short ribs to the pan and add enough stock to just cover.
13. Stir in thyme and bay leaves.
14. Bring to a boil, cover and transfer to the oven.
15. Cook for a total of 2 1/23 hours or until meat is very tender, checking liquid level every 3060 minutes.
16. Try to maintain the liquid at about 3/4 way up the short ribs, adding additional stock or water, as needed.
17. Remove ribs from sauce and keep.
18. Skim off any visible fat from the surface of the sauce.
19. Strain sauce through a sieve and discard herbs and vegetables.
20. Return sauce to the pan and reduce to desired thickness.
21. Taste for seasoning and add a pinch of sugar, if desired.
22. Add short ribs to pan, coat in sauce and garnish with parsley.
23. Serve this with my pureed potatoes, polenta or side dish of choice.
24. Enjoy.
25. Recipe adapted from Chef Anne Burrells Braised Short Ribs.
26. Note: You can easily double this recipe, and should to have leftovers from my Pappardelle with Short Rib Ragu.
27. Youre welcome.

olive oil, onion, celery, carrots, garlic, tomato paste, red wine, fresh thyme, bay leaves, sugar, parsley

Taken from tastykitchen.com/recipes/main-courses/red-wine-braised-short-ribs-2/ (may not work)