ingredients:
* 5-6 bone-in short ribs
* Kosher salt & pepper
* Extra-virgin olive oil
* 1 large yellow onion diced
* 2 ribs celery diced
* 2 carrots, peeled, diced
* 2 cloves garlic, diced
* 1-s small cans tomato paste
* 3 to 4 cups hearty chicken or beef stock
* 1 cups water
* 2 bay leaves
Directions:
1. Coat the bottom of a heavy stock pot or dutch oven with extra virgin olive oil. Season the short ribs with salt and pepper on both sides and then place in pot with oil. Sear each side for about 2 minutes each.
2. Remove the short ribs after they have seared and place on a plate. Drain any extra fat in the bottom of the pot but do not scrape the meat drippings. Add fresh oil and then saute the vegetables and garlic until there is a crust that forms on the bottom of the pan. Sometimes I blend the vegetable before i cook them so the final products is not as chucnky.Add the tomato paste and saute longer. Wait until the crust reforms scrape and saute longer. The third the crust forms add the beef or chicken stock and water. Replace the short ribs into the mixture and make sure that the liquid covers the ribs. Add the bay leaves. Simmer unril the short ribs are falling off the bone and tender, about 3 hours.
3. After the short ribs are tender i like to shred the meat and dispose of the bones and bay leaves. I add the meat to the sauce mixture and serve over mashed potatos. So delicious.
I realize this is posted in the wrong season because it is mainly a winter comfort meal...but i love it anytime of the year. It also make great leftovers.
