Ingredients:
6 Bone-in short ribs (about 5-6 lbs)
1-2 TBSP olive oil
1 large sweet onion
1 celery heart, thinly sliced
2 carrots, peeled and thinly sliced
2 cloves garlic, minced
2 TBPS tomato paste
3 cups Port wine
1-2 cups beef broth
4 sprigs fresh thyme-tied with twine
1 tsp salt and pepper
Directions:
1. Heat oil in a large, heavy pot, such as a cast iron or Dutch oven, over high heat
2. Pat ribs dry and season the ribs with salt and pepper
3. Add the ribs to the oil and sear to a dark brown color on all sides
4. Remove from pan and set aside
5. Lower heat to medium and add vegetables to remaining oil
6. Stir and cook until onions are soft and golden (about 15 minutes)
7. Add tomato paste and continue cooking and stirring occasionally for 10 minutes
8. Stir in wine and reduce by half
9. Preheat oven to 375°
10. Add broth and thyme
11. Nestle the ribs back in the pot
12. Cover and bake 2 hours
13. Remove lid and cook 30 more minutes to reduce and thicken sauce
14. Serve with braising liquid and caramelized vegetables on a bed of mashed potatoes
Recipe Notes: These are succulent and scandalously good! The meat is tender, but I could not stop eating the caramelized vegetables; they were so sweet. It may seem like a long and intimidating recipe, but once I put them in the oven, I forgot about them until it was time to make the sides. We had some nice crusty bread that sopped up the sauce beautifully.
Posted by Buffie
