Spice And Wine Braised Short Ribs

Got this from the fine cooking forum. I haven't tried it, but it sounds wonderful and different. Please let me know how it turns out for you... Prep and cook time is estimated

Steps

Preheat the oven to 300-325f.

Choose a heavy casserole or dutch oven with a lid.

Use a skillet if necessary to brown the ribs and transfer to the casserole to finish.

Heat enough oil to brown the ribs successfully-- it should cover the bottom of the pan.

Season the ribs with salt and pepper.

Brown in batches.

Reserve the ribs on a plate.

Pour off excess fat from the pan and add the mirepoix- carrot , onion and celery.

Cook until nicely caramelized.

Add the garlic and tomato paste.

Cook for 1 minute.

Add the wine and cook until reduced by half , then add the stock , spices and herbs.

Bring to boiling then add the ribs to the pot.

Cover the ribs and place in the oven.

After about 20-30 minutes , check the ribs to see that the liquid is not boiling or bubbling.

Reduce the oven heat if necessary.

Cook until tender-- about 2 hours.

Keep checking to make sure theres enough liquid.

When the ribs are done , remove from the pot and keep warm.

Let the pot rest until the fat .

Ingredients

beef short ribs, oil, salt & freshly ground black pepper, carrot, onion, celery, garlic, tomato paste, zinfandel, beef stock, cinnamon stick, chipotle chiles in adobo, cocoa, thyme, rosemary