Braised Short Ribs

This recipe was recommended by my sister-in-law and I'm glad I tried it! From the multiple layers of flavor to the tenderness of the meat, this dish will be a permanent addition to my book of recipes. However, it does take 4 hours to prepare so it's definitely a weekend meal. The recipe is courtesy of Anne Burrell (Secrets of a Restaurant Chef) from the Food Network. Enjoy!

Prepare the following vegetables:

- 1 large Spanish onion, cut into 1/2-inch pieces

- 2 ribs celery, cut into 1/2-inch pieces

- 2 carrots, peele, cut in 1/2 lengthwise, then cut into 1/2-inch pieces

- 2 cloves garlic, smashed

Other ingredients:

- Bone-in short ribs

- Kosher salt

- Extra-virgin olive oil

- 1 1/2 cups tomato paste

- 2 cups water

- 1 bunch fresh thyme, tied with kitchen string

- 2 bay leaves

Generously season each short rib with salt.

Coat a large Dutch oven (or pot that is oven safe) with olive oil and bring to a high heat.

Add short ribs to the Dutch oven and brown very well, about 2-3 minutes each side. Preheat oven to 375 degrees.

While the meat is browning, puree prepared vegetables in a food processor.

Puree until vegetables reach a thick consistency. Do not over process.

The puree should be like a thick paste.

To tell if the short ribs are finished browning, you'll notice the caramelization on parts of the meat.

Remove the short ribs from the Dutch oven and drain the fat. Coat the bottom of the same Dutch oven with olive 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 Dutch oven, about 5-7 minutes. Scrape the crud and let it reform.

Scrape the crud again and add 1 1/2 cups tomato paste.

Brown the tomato paste for 4-5 minutes. Add the wine (I used Merlot for it's full bodied flavor) and scrape the bottom of the Dutch oven. Lower the heat if things start to burn. Reduce (cook) the mixture by 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 and bay leaves. Cover the Dutch oven and place in preheated oven for 3 hours. Check periodically and add more water if necessary. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking.

Serve the ribs with the braising liquid. I served the ribs with mashed potatoes and it was delicious!