Crazy Girl's Kitchen

Get ready:

• 5 tablespoons olive oil
• 6 pounds Asian thick cube-cut beef short ribs on the bone
• 3 celery ribs, sliced
• 1 carrot, diced
• 1 large onion, diced
• 1 cup tomato sauce
• 2 Tsp dried thyme
• 2 bay leaf
• 10 cloves garlic, peeled and minced
• 2 cups chicken stock
• 4 cups dry red wine
• 1/4 cup red wine vinegar
• Salt and pepper

Now let’s play:

Preheat the oven to 350 degrees F. Heat 2 Tsp of the olive oil in a large dutch oven. Season the ribs with salt and pepper. Add the short ribs to the dutch oven, and sear until browned, about 6 minutes. Transfer the ribs to a plate. Repeat in batches (you need another 2 Tsp of olive oil when the dutch oven get dry). Add remaining 1 Tsp of olive oil celery, carrot and onion to the dutch oven. Saute for 3 minutes.  Add thyme, bay leaf and garlic. Saute for another 2 minutes. Add the tomato sauce and reduce until glossy, stirring often. Return the short ribs to the dutch oven. Add chicken stock, wine and vinegar and bring to a boil, then cover and braise at 350 degrees F for 1 hour. Decrease oven temperature  to 250 degrees F and bake for another 2.5-3 hours or until meat is tender. Cool for 15-20 minutes. Serve the short rib with braising liquid (about 8 servings).

After-play thoughts:

When browning the meat, you should be looking for the golden brown color (but not burned). Remember, “color is the flavor”.