Season the short ribs with salt and pepper then drizzle with a little EVOO. Heat a large Dutch oven over medium high heat and brown the short ribs on all sides. Transfer short ribs to a plate.
Place the onion, garlic, celery, carrot and tomato into a food processor and blend until you have a consistent, smooth pulp.
In the Dutch oven, heat the EVOO over medium high heat. Add the thyme to infuse the oil. Then add the vegetable pulp, season with salt and pepper, to taste. Cook for about 10 minutes. Add the red wine and beef stock and bring to a boil. Nestle the short ribs in the braising mix. The liquid should just cover the meat. Place the lid loosely on top and reduce to a simmer. Cook for 2 1/2 to 3 hours until the meat is very tender.
Remove 2 cups of the braising liquid and strain into a small saucepan over medium high heat. Heat the sauce until slightly reduced and thickened.
Serving
Suggestions
Add peeled and quartered potatoes during last 45 minutes of cooking. Garnish with parsley.
Originally Submitted
10/4/2014
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