Braised Beef Short Ribs Recipe

  • 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
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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