5 pounds boneless beef short ribs, trimmed and cleaned cut into 7 ounce portions
½ cup flour
3 tablespoons kosher salt
1 tablespoon ground black pepper
3-4 ounces olive oil
1 pound carrots, roughly chopped
2 pounds onions, roughly chopped
1 pounds celery, roughly chopped
4 ounces garlic, roughly chopped
1/4 cup herbs de Provence
1/4 cup dried thyme
2 tablespoons rubbed sage
3-4 sprigs fresh rosemary
8 ounces tomato paste
1 750ml bottle good Cabernet
3 quarts water
Preheat oven to 325 degrees.
Season the short ribs with the salt and pepper. Lightly dust the short ribs with flour.
Heat a large heavy-bottomed skillet with olive oil. Add the short ribs while keeping the heat on medium high. Brown well on both sides. Do not crowd ribs together as this might prevent browning.
Remove the short ribs from skillet and add carrots, onions, garlic, herbs de Provence, sage and rosemary. Lower heat to medium and sweat together for about 7-10 minutes. Add tomato paste and cook slowly over low heat, stirring frequently for about 10 minutes. Add wine and reduce by half. Add water and bring to a boil. This is the braising liquid.
Place short ribs in an oven-proof casserole dish or any deep square pan that will be able to hold both the short ribs and the braising liquid. Pour the braising liquid over the ribs, tightly cover and place in oven for two to three hours or until short ribs are fork tender. Remove the ribs and puree the liquid. This now becomes your sauce. Adjust to taste with salt and pepper if necessary.
Serve with your favorite mashed potato recipe!
