Bistro-Style Short Ribs
- 3 tablespoons extra-virgin olive oil
- 4 pounds short ribs, in 1 long piece or at least in pairs
- Kosher salt and freshly ground black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomato, quartered
- 3 ribs celery
- 1/2 head garlic, peeled
- 1/4 bunch fresh thyme
- 1 1/2 cups dry red wine
- 2 cups low-sodium, organic beef stock
- 4 tablespoons chopped flat-leaf parsley
- Preheat a cast iron grill or outdoor grill.
- Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.
- Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.
- Take a large Dutch oven and place over medium-high heat.
- Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil.
- Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes.
- Pour in the red wine and stock and bring it to a boil.
- Using tongs take the ribs and nestle them into the braising mix; the liquid should just about 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.
- When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat.
- Heat the sauce until slightly reduced and thickened, about 5 minutes.
extravirgin olive oil, short ribs, kosher salt, onion, carrots, tomato, celery, garlic, thyme, red wine, beef stock, flatleaf
Taken from www.foodnetwork.com/recipes/tyler-florence/bistro-style-short-ribs-recipe.html (may not work)