Recipe info Category: Main Dishes/Pork Recipe: Braised Short Ribs Rating: 0.00 Contributor: n/a

Braised Short Ribs 3 Tbs olive oil 6 lbs short ribs 2 carrots, diced 2 stalks celery, diced 2 medium onions, diced 1 Tbs tomato paste 3 Tbs all purpose flour 1/2 cup port wine 4 cups Cabernet Sauvignon 1 head garlic, peeled and seperated 4 cups beef stock 2 sprigs rosemary 10 sprigs parsley 8 sprigs thyme 2 bay leaves kosher salt ground pepper Pre-heat oven to 375 degrees. Tie short ribs together with kitchen string, then salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and add carrots, celery, and onions to pan and cook to a golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes. Return short ribs to the pot, and deglaze with port and red wine. Cook until liquid is reduced by two-thirds. Bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, the tied herbs, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender. Transfer short ribs to a platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens. Adjust seasoning, spoon sauce over short ribs, and serve. Servings: 8

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