| | Directions | | In large enameled cast-iron casserole, heat 2 tablespoons olive oil. Season ribs with salt and pepper. Brown 1/2 of ribs (6 to 8 minutes), plate-brown remaining ribs and plate. Add celery, carrot and onion and cook over moderate heat until softened. Add tomato paste and stir about 2 minutes. Add thyme, anchovies, bay leaf and garlic; stir and cook another 2 minutes. Add chicken stock and wine and bring to a boil. Return ribs to casserole, cover and braise in oven at 325 for 3 hours. Skim grease. |
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| Ingredients | | - |  | 4 pounds meaty beef short ribs |
| - | | Sea salt and freshly ground pepper |
| - | | 3 stalks celery, sliced |
| - | | 1 onion, coarsely chopped (large) |
| - | | 2 carrots, coarsely chopped |
| - | | 1/2 cup tomato paste |
| - | | 3 garlic cloves, thickly sliced |
| - | | 1 bay leaf |
| - | | 3 anchovy fillets, chopped |
| - | | 5 thyme sprigs |
| - | | 1 bottle red wine, Cabernet Sauvignon |
| - | | 1 quart chicken stock |
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