5 pounds beef short ribs, cut into individual ribs
Salt and freshly ground black pepper
2 teaspoons dried thyme
1/4 cup extra-virgin olive oil
2 medium yellow onions, chopped
2 medium carrots, chopped
1 stalk celery, chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
2 cups dry red wine
6 cups beef broth
1/2 pound pearl onions, peeled and left whole
1 sprig fresh rosemary
1 bay leaf
Instructions
Season the short ribs with salt, pepper and the thyme. In a large cast-iron pot set over high heat, heat the olive oil. Add the ribs in batches and cook until each is browned, about 2 to 3 minutes. Turn the ribs over and brown an additional 2 to 3 minutes. Remove the ribs to a platter and set aside.
Lower the heat to medium-high and add the onions and carrots. Cook until soft, about 7 to 10 minutes, then add the celery and garlic and cook, stirring frequently, until the vegetables have turned deep brown, about 5 minutes. Add the tomato paste and, continuing to stir frequently, cook another 3 minutes.
Return the ribs to the pot along with the wine, beef broth, pearl onions, rosemary and bay leaf. Raise the heat and bring to a boil. Reduce the heat to a low simmer, cover the pot and cook until the meat is tender and falls off the bone easily, about 2 to 3 hours. Discard the rosemary spring and bay leaf and serve warm.
Originally Submitted
2/24/2012
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