Braised Short Ribs

Season both sides of short ribs generously with salt and pepper. Add the vegetable oil into a large pot over medium-high heat. When oil is hot, add short ribs to pot and brown each side for 4-5 minutes. Be careful not to overcrowd the pan; you may have to work in batches.

While the short ribs brown, purée vegetables and garlic in a food processor. Set aside.

When all of the short ribs are browned, remove them from pot and set aside.

Wipe pot clean with a paper towel and return to medium-high heat and add olive oil. Add vegetable purée and thyme. Season with a couple pinches of salt and pepper. Cook for 10 minutes, stirring often. Add tomato paste and cook for another ten minutes, stirring often.

Add red wine and stir well, being sure to scrape the bottom of the pan. Cook until wine has evaporated, about 3-4 minutes. Add beef stock and bay leaves, bring to a boil and reduce heat to a simmer.

Preheat oven to 350 F.

Arrange reserved short ribs in a large ovenproof casserole dish (use a dish that is big enough to hold the ribs in a single layer, plus the sauce). Carefully pour stock and vegetable mixture over short ribs.

Cover dish with a sheet of foil and put dish into the oven. Braise ribs in the oven for 3 hours, turning short ribs once halfway through the cooking process.

Then remove the cover and roast uncovered for another 30 minutes. Remove from oven and remove the bay leaves. Serve ribs drizzled with some of the braising liquid.

Note: This recipe can be made a day in advance. Cook the short ribs as described for 3 hours, then remove from oven, cool and refrigerate. Then the next day just reheat them, uncovered, in a 350 F oven for 30 minutes until hot throughout.