Braised Short Ribs

Braised Short Ribs

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, roughly chopped
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

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. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water
has just about covered the meat. Add the thyme bundle and bay leaves.
Cover the pan and place in the preheated oven for 3 hours. Check
periodically during the cooking process and add more water, if needed.
Turn the ribs over halfway through the cooking time. Remove the lid
during the last 20 minutes of cooking to let things get nice and brown
and to let the sauce reduce. When done the meat should be very tender
but not falling apart. Serve with the braising liquid.