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¼ cup extra virgin olive oil
4 16-ounce beef short ribs
Kosher salt and freshly ground black pepper
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
2 celery stalks, roughly chopped
5 garlic cloves, thinly sliced
2 cups full bodied red wine
1 16-ounce can of peeled tomatoes, crushed by hand with their juices
1 cup brown chicken stock
½ bunch rosemary ½ bunch oregano
Leaves from 1 bunch of flat leaf parsley
First, you really need a heavy, heavy pot for this a dutch oven is perfect, or unenameled castiron. Preheat the oven to 375. Salt and pepper the ribs generously, then heat the olive oil until just smoking and add them. Don’t crowd the pan, or else the steam released from the ribs will interfere with the browning of their neighbors. Do it in two batches if necessary. Let them sit on a side for 4-5 minutes, then turn, so that a golden brown crust happens all over the place and there’s no red still visible.
Remove the ribs to a plate, and add the carrots, celery, onion, and garlic, browning for five minutes or so. Add the remaining ingredients, and scrape the bottom of the pan vigorously with a wooden spoon to loosen up any brown bits on the bottom of the pan. Bring the sauce to a boil, then add the ribs.
Cover and put it into the oven and cook for 2 hours.