Chefs Michael’s Braised Short Ribs
- 8 bone-in short ribs ( 6 pounds)
- Kosher salt
- Black pepper
- olive oil
- 1 large onion, cut into ½” pieces
- 2 ribs celery, cut into ½” pieces
- 2 carrots, peeled, cut in ½ lengthwise, then cut into ½” pieces
- 2 cloves garlic, smashed
- 1 cup tomato paste
- 3 cups hearty Pinot Noir
- 2 cups beef broth
- 1 bunch fresh thyme
- 2 bay leaves
Season each short rib generously with salt & pepper. Coat a large pot with olive oil and bring to a Med-high heat. Add the short ribs to the pan and brown very well, about 3 minutes per side. Cook in batches, if necessary to ensure golden color during browning.
Preheat the oven to 375 degrees F.
Once the short ribs are browned on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the vegetables. Season the vegetables generously with salt and brown until they are golden brown, approximately 5 to 7 minutes. Add the tomato paste and let it brown for about 4 to 5 minutes. Add the Pinot Noir to deglaze and scrape the bottom of the pan. Lower the heat to keep form burning. Reduce the mixture by half.
Returns the short ribs to the pan then, add 2 cups beef broth or until the broth has just about covered the meat. Add the thyme and bay leaves. Cover the pan and place in the preheated oven for 1 1/2 hours. Check periodically during the cooking process and add more broth, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 10 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. Thicken the braising liquid with corn starch & water then serve with the short ribs. Serve with roasted fingering potatoes.