The Best Braised Short Ribs

My dh is an excellent home chef and prefers cooking meat. He has tried many recipes for short ribs and did not love the results until now. This recipe came from anne burell, she's a food network star with a show on saturday mornings. Her show is our favorite! And, wow, these short ribs...omg! we served them with pasta and roasted brussel sprouts but next time i will do mashed potatoes.

Steps

Season each short rib generously with salt.

Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.

Add the short ribs to the pan and brown very well , about 2 to 3 minutes per side.

Do not overcrowd pan.

Cook in batches , if necessary.

Preheat the oven to 375 degrees f.

While the short ribs are browning , puree all the vegetables and garlic in the food processor until it forms a coarse paste.

When the short ribs are very brown on all sides , remove them from the pan.

Drain the fat , coat the bottom of same pan with fresh oil and add the pureed vegetables.

Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan , approximately 5 to 7 minutes.

Scrape the crud and let it reform.

Scrape the crud again and add the tomato paste.

Brown the tomato paste for 4 to 5 minutes.

Add the wine and scrape the bottom of the pan.

Lower the heat if things start to burn'.

Ingredients

beef short ribs, kosher salt, extra virgin olive oil, spanish onion, celery ribs, carrots, garlic cloves, tomato paste, red wine, water, fresh thyme, bay leaves