I quizzed my cooking group on facebook for recommendations and put this together based one of the recipes with a bit of improve on my part.
Ingredients:
about 3 pounds of beef short ribs (mine were bone in)
1 bottle of red wine (I used cabarnet savignon)
3 shallots chopped (ok to substitute w onion)
3 leek bulbs white and light green roughly chopped
2 carrots cut into rounds
2-3 cloves of garlic, crushed
6 oz can of tomato paste
2 cups of beef stock (ok to substitute w more wine, water or stock)
a few spigs of thyme
2 bay leaves
Flour for dredging meat (I used whole wheat)
Neutral oil (I used grape seed)
Salt to taste
Preheat oven to 325.
In the meantime, in a heavy duty dutch oven, heat up a bit of oil. In the meantime, dredge short ribs in flour. When the oil is preheated, brown the short ribs on both sides, about 3 minutes a side. You may need to do this in batches, DO NOT CROWD or you will not get a proper browning.
Remove short ribs from dutch oven. Add a bit more oil if needed.
Add shallots and leeks. Allow to brown a few minutes while scraping up meat bits from the dutch oven.
Add carrots, bay leaves, thyme, garlic. Deglaze with red wine. Add the ribs back in. Pour stock or other additional liquid you are using. Cover well and place in oven.
Cook in the oven for about 1 hours. Add tomato paste and mix well. Cook additional 30 minutes to an hour for a total baking time for 1.5 to 2 hours.
Remove from oven. Remove meat and use immersion blender to puree the sauce. Simmer on the stove top at a low flame to reduce a bit. Taste for salt.
Add meat back in.
Serve over a carb of choice like potato pure or polenta.
Enjoy.
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