Braised Shortribs Recipe

• 2 lb beef short ribs, in 1 3/4-inch lengths
• 2 Tbsp. vegetable oil
• 1 c. coarsely minced onions
• 1 c. coarsely minced carrots
• 6 x cloves of garlic, peeled and crushed
• 1 c. ruby port
• 1 c. dry red wine
• 6 c. veal or possibly beef stock
• 8 sprg fresh thyme
• 8 sprg fresh sage

1. Preheat the oven to 350 degrees Fahrenheit.
2. Trim off and throw away excess fat from short ribs.
3. Sprinkle both sides with salt and freshly grnd white pepper.
4. Heat vegetable oil in a couple of large fry pans on medium-high heat.
5. Sear ribs for 5 to 7 min, or possibly till brown on all sides.
6. Transfer to a plate and set aside.
7. Pour off all but 1 Tbsp.
8. fat and decrease the heat to medium.
9. Add in onions and carrots; cook for about 4 min or possibly till caramelized.
10. Remove from pan.
11. Add in port and wine; stir to deglaze the bottom of the pan.
12. Add in stock, thyme, sage, browned ribs, caramelized onions and carrots to a large roasting pan.
13. Add in port and wine.
14. Cover the top of the roasting pan with aluminum foil and with a small knife pierce 6 holes in foil to allow steam to escape.
15. Place the roasting pan in the oven and bake, turning meat occasionally, for 3 to 4 hrs, or possibly till meat is falling off the bone.
16. Remove from the oven and allow short ribs to cold in liquid for 1 hour.
17. Take meat off bones.
18. Throw away bones and keep meat hot.

beef short ribs, vegetable oil, onions, carrots, garlic, ruby port, red wine, veal, thyme, sage

Taken from cookeatshare.com/recipes/braised-shortribs-90801 (may not work)