Braised Beef Short Ribs

Ingredients

• 6 bone-in short ribs (about 5 3/4 pounds)
• Kosher salt
• Extra-virgin olive oil
• 1 large Spanish onion, cut into 1/2-inch pieces
• 2 ribs celery, cut into 1/2-inch pieces
• 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
• 2 cloves garlic, smashed
• 1 1/2 cups tomato paste
• 2 to 3 cups hearty red wine
• 2 cups water
• 1 bunch fresh thyme, tied with kitchen string
• 2 bay leaves

Steps

1. Heat oil in a large pan over medium heat.
2. Season the short ribs with salt and pepper. Add to the pan and brown, about one minute per side. Remove the short ribs from the pan and set aside.
3. Add onion, celery, and carrot to the pan. Saute until the onion starts browning. Add the garlic, and saute until fragrant.
4. Stir in the tomato sauce, coating the diced vegetables. Add the bay leaves, return the short ribs, and pour in the chicken broth. Bring to a simmer and reduce the heat.
5. Cook for 2 hours.