Ingredients
- 1 Tbsp extra-virgin olive oil
- 4 bone-in short ribs
- 1 large onion diced
- 1 tbsp rosemary fresh
- 2 tbsp thyme fresh
- 2 bay leaves
- 2 celery stalks diced
- 2 cloves garlic
- 1 1/2 cups tomato paste
- 2-3 cups red wine
- 1 tsp salt
- 1 tsp black pepper freshly ground
Instructions
- Preheat oven to 350
- Heat olive oil in a pan and after patting the ribs dry, brown them in the oil.
- Remove from pan and add onion, rosemary, thyme and bay leaves and sauté until tender.
- Then add celery, carrots and garlic and sauté for a couple more minutes.
- Add the tomato paste and cook until browned.
- Add 1/2 cup water and wine and then add the ribs to the veggie mixture.
- Braise for 2-3 hours, checking every 30 minutes. Flip the ribs half-way through the cooking time and sprinkle with salt and pepper.
- After the ribs are cooked, remove the 2 cups of the sauce, puree and spoon over the ribs to serve.
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