A True Classic.... Wine Braised Bone In Short Ribs!

There's nothing more evocative of days gone by for me than sitting down to a dinner of Beef Short Ribs that have been slowly braised in the oven with a rich, thick sauce. Nothing.

This is by no means a quick meal, long and slow braising takes 2-3 hours until the meat breaks down and it turns into the tenderest, juiciest, lovely bite you might ever have. Even though it involves a bit of work its most definitely worth the time and effort. It's an easy preparation, just follow the steps and dive right in and you'll be rewarded with a most impressive meal. So here we go....

BONE IN WINE BRAISED BEEF SHORT RIBS.-

8 bone-in short ribs 
Kosher salt
Extra-virgin olive oil
1 large onion, cut in 1/2-inch pieces
2 celery stalks, cut into 1/2-inch pieces 

4 carrots, peeled, cut in 1/4 inch rounds
5 cloves garlic, smashed

1- 28oz can San Marzano Tomatoes or 5-6 Roma Tomatoes, whole
2 to 3 cups hearty red wine 

1/2 cup water
1 bunch fresh thyme and 2 bay leaves  tied together with kitchen string

Directions

Coat each short rib with salt. Place a cast iron pan on med-high heat and then put some olive oil in  the pot, make sure its large enough so you can put all the meat without crowding and and place the meat in the pan. Brown the meat very well on all sides, about 2 to 3 minutes per side. If you don't have a large pan, cast iron preferably, then you can cook in batches.

Preheat the oven to 375 degrees F.

Once the meat is well browned, place it on a plate to rest while you put the vegetables in the pan with a little more oil, so they can also get well browned. Make sure they don't burn or stick. Once the vegetables are done, puree all the vegetables and tomatoes in the food processor until it forms a coarse paste. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables with salt and brown until they are very dark,  approximately 5 to 7 minutes. Scrape the pan. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.  If you're using a baking dish for braising separate from the pan you seared the meat in then...
 

Put the short ribs into the pan and add the vegetable-tomato sauce, the water and the wine or until this just about covers the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 2 1/2 to 3 hours. Check the meat during the cooking and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with some sauce.

So set the table, open the wine and light the candles, you're in for a treat.  I truly hope you will try ti make your family this dish, it could become a family favorite. From my table to yours... Enjoy!