Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and
vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well,
about 2-3 minutes per side. Do not overcrowd the pan. Cook in batches, if necessary.
Preheat the oven to 375.
While the short ribs are browning, purée all the vegetables and garlic in the food processor until it forms
a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the
fat, coat the bottom of same pan with fresh oil and add the puréed vegetables. Season the vegetables
generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan,
approximately 5-7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the
tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the
pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours
. Check periodically during the cooking process 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 the braising liquid.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (128g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 34 (38%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 68.7mg||2 %|
|Potassium 609mg||16 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 10.6g|
|Protein 2.7g||4 %|
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Calories per serving: 90
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