Method to my Meals
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Time: 4 hours (10 m prep, 3 h 50 m cook)
(Ingredients and measurements subject to availability)
- 6 bone-in short ribs (about 5 3/4 pounds)
- Canola or vegetable oil*
- 1 large onion, chopped
- 3 ribs celery, chopped
- 3 carrots, peeled and chopped
- 4 garlic cloves, smashed
- 2- 12oz cans tomato paste
- 5 cups full bodied red wine* (don’t use anything too expensive)
- 2 cups water*
- 1 bunch fresh thyme
- 2 bay leaves
Canola or vegetable oil
Rimmed baking sheet
Dutch oven or ovenproof pot
- Preheat the oven to 375 degrees.
- Lay the short ribs onto a rimmed baking sheet and season generously with salt. Using a Dutch oven or ovenproof pot, coat with about an inch deep of canola oil. Bring to a high heat. Add the short ribs 3 at a time and brown on each side very well, about 2-3 minutes per side. Set them aside on a plate once browned.
- Puree the onion, celery, carrots and garlic in a food processor to form a paste.
- Drain the fat from the pan used to brown the short ribs, and coat the pan again with fresh oil, about ½ inch deep. Add the pureed paste mixture and season with salt. Brown the mixture until it starts to darken and scrape the bottom of the pan, about 5-7 minutes. Add the tomato paste and continue to brown the mixture for another 4-5 minutes. Add the wine, scraping the bottom of the pan to deglaze with the heat on medium. Reduce this mixture by half, which should take about 25-30 minutes.
- Return the short ribs to the pan and add the 2 cups of water. Add the bundle of thyme and bay leaves. Cover the pan and place in the preheated oven for 3 hours. After 1.5 hours of cooking, turn the short ribs using tongs and add water if needed. During the last 20 minutes of cooking, remove the lid and let them get nice and brown. Serve with the braising liquid.