Monthly Recipe

I love to cook and wanted to share my monthly recipe with you….

Braised Short Ribs

*6 bone-in short ribs

*Kosher salt

* Extra Virgin olive oil

*2 ribs celery, cut into small pieces

* 2 carrots, cut into small pieces

* 2 cloves of garlic (I added 5)

* 1 1/2 cups tomato paste

* 3 cups f hearty red wine

* 2 cups of water

* 1 bunch fresh thyme, tied in kitchen string

* 2 bay leave

Directions:

Season each short rib generously with salt.  Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.  Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side.  Do not overcrowd pan.  Cook in bathes, if necessary.

Preheat the over to 375 degrees.While th ribs are browning, puree all the vegetables and garlic in the food  processor until it forms a coarse paste.  When the short ribs are very brown remove them from the pan.  Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.  Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approx. 5 to 7 min.  Scrape the crud and let it reform.  Scrape the crud again and add the tomato paste.  Brown the tomato paste for 4 to 5 minutes.  Add the wine and scrape the bottom of the pan.  Lower the heat if things start to burn.  Reduce the mixture in half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.  Add the thyme bundle and bay leaves.  Cover the pan and place in the preheated oven for 3 hours.  Check periodically during the cooking process and add more water if needed.  Remove the lid for the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart, service with the braising liquid.

I served the ribs with celery root/potato mashed together, with warm cream and butter, yummy!