Recipe : Cabernet-Braised Beef Short Ribs

I've made this dish a few times now, and each time I am reminded just how good it is!

I've similar recipes out there, but this one is so good, I don't have a reason to try a new one.  It looks like slaved away over a hot stove...(shhh, our secret - you won't!)

For 2 (large) - 4 (small) servings, you will need:

Olive oil
2 lbs beef short ribs
1 1/2 c beef broth
1 c cabernet 
2 tbsp tomato paste
1 1/2 c celery, chopped
6 garlic cloves, sliced*
1 sprigs of rosemary
2 sprigs of thyme
1 medium onion, quartered
salt and pepper

Preheat oven to 300 degrees.

Heat some olive oil in a large Dutch oven (I use a 5 qt for a doubled recipe).

Sprinkle ribs with salt and pepper on all sides.  Then brown in the Dutch oven on all sides.  You may need to add more oil as you work through browning all of the ribs.  Remove ribs from Dutch oven. 

Add beef broth and stir to scrape up any drippings on the bottom of the pan.  Add tomato paste and wine and stir to combine.  Add remaining ingredients (through onion) to pan, then add ribs**.  

Cover and bake for 3 1/2 hours, checking every hour****.  

Remove ribs, then remove bones.  Remove any visible connective tissue.   Remove rosemary and thyme stems.

Cut up meat into smaller pieces, if you want.

Serve over mashed potatoes or cooked egg noodles***.

Notes:

*I used jarred chopped garlic.
**I double the recipe to feed 6 people, so I stand the ribs on end to get them all to fit.
***I think that it's best over mashed potatoes!!
****Keep the bottle of wine and any extra broth handy in case your liquid cooks down too far.