2 stalks celery, trimmed and cut into 1-inch (2 cm) pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch (2 cm) pieces
1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 cloves garlic, peeled
1 bay leaf
4 sprigs fresh thyme
whole black pepper, to taste
2 tablespoons all-purpose flour
salt, to taste
pepper, to taste
1 bottle cabernet sauvignon
Sauce
2 tablespoons olive oil
2 tablespoons tomato paste
2 qt unsalted beef broth (2 L), or chicken broth
Garnish
mashed potato
italian parsley, chopped
Nutrition Info
Calories 917
Fat 30g
Carbs 97g
Fiber 1g
Sugar 19g
Protein 34g
How to Make It
1. Step
In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
2. Step
Marinate at least 6 hours in the fridge.
3. Step
Remove the meat from the marinade and pat dry with a towel or paper towel.
4. Step
Strain the veggies from the wine. Reserve both the wine and veggies for later.
5. Step
Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
6. Step
In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
7. Step
Preheat the oven to 350F˚(180C˚).
8. Step
When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
9. Step
In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
10. Step
Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
11. Step
Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
12. Step
Cover the pot and transfer to the middle rack of your oven.
13. Step
Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
14. Step
Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
