This recipe is fairly simple with the work front loaded and the rest of the time spent just smelling the delicious smell.
4 bone in beef short ribs (~2.5 pounds)
2 tablespoons of oil ( I used grape seed)
2 leeks, roughly chopped
3 shallots, roughly chopped
2 carrots, roughly chopped
3 garlic cloves
1 cup of tomato paste
1 can of diced tomatoes, drained
1 teaspoon of dried thyme
2 bay leaves
2 cups of water
1 1/2 cup of red wine
Salt to taste
Season each rib with salt. In a dutch oven/heavy cast iron pot, preheat oil on medium heat. Add salted beef short ribs. Do not crowd. If you have more then 4, you may need to do this in batches.
Brown about 3 minutes per side.
Preheat oven to 375 degrees F.
While the oven is preheating and the short ribs are browning, puree all vegetables and garlic until they form a coarse paste. Do not overblend. Season with salt (and pepper if using-- I omit pepper, just not a fan).
Remove short ribs once browned. Drain the oil, add fresh oil and pureed veggie mixture. Cook till brown, about 7 minutes. Add tomato paste and tomatoes and cook another 5 minutes. Add wine, cook about 5-8 minutes till mixture is reduced by half.
Return short ribs to pan, placing on top of sauce. Add enough water to cover. Add thyme and bay leaves. Cover and cook for about 1 1/2 hours. Flip ribs to the other side. Cook another hour while covered. If the sauce is getting too thick, feel free to add more water. Remove cover and cook uncovered another 20-30 minutes to allow meat to brown. Meat should be very tender.
Serve over mashed potatoes or polenta with the sauce.
P.S--next time I will be making more of these to allow for left overs.
adapted from Anne Burrell's Braised Beef Short Ribs Recipe