Another first for me…definitely a home-run! I flew back to Pennsylvania and needed to feed my family. These braised short ribs were perfect. I paired them with my Parmesan Risotto and roasted asparagus. In order to achieve the most tender short ribs and to develop this amazing sauce, it’s going to require a good three hours. Well worth it!
I think it is essential to always use the proper cookware. Honestly, I was staying at my Sister’s when I decided on this meal. I had to run out to get this enameled cast iron pot…you definitely need a pot similar to this. Click here to purchase. One further note, my Sister has an allergy to onions. No onions were used in the making. I just added a few more garlic cloves. Feel free to add onions, if you wish. I did not miss them in this dish.
Heat a cast iron pot to medium/medium-high. Lay the ribs on a plate or pan. Coat lightly with olive oil. Season well with kosher salt and pepper. Depending on how many you are preparing, you may have to sear in batches. Do not crowd the pot. You cannot create a good sear with too many in the pot at the same time. Brown nicely on all sides. Repeat until all of the ribs are seared. Remove seared ribs from pot and reserve on a plate or in a bowl.
Remove all but about two tablespoons of the grease from the pot. Try to keep the browned bits. Reduce heat to medium. Add in the celery and garlic cloves. Cook to soften a few minutes. Coat the vegetables with the flour. Cook for a few more minutes to cook off the raw flour taste. Heat oven to 325 degrees.
Stir in two tablespoons of the tomato paste. Add in the wine and let cook for a few minutes. You will notice the mixture start to thicken. Keep stirring to ensure that the bottom is not burning and to remove any browned bits from the bottom of the pot.
Add in the beef broth, thyme, rosemary, and bay leaves. Add the short ribs, along with any juices, back to the pot. Bring to just under a boil.
Cover with lid and place in oven. In about an hour, the ribs should look like this. Taste for additional salt.
Turn heat up to 350 degrees and allow to braise for an additional hour. Skim off any excess grease that may have formed on the top. Be careful to just take out the grease and not the sauce. I did this easily with a ladle. Taste for salt. Stir in the remaining two tablespoons of tomato paste. Turn heat up to 375 degrees. Remove lid and allow the ribs to cook for an additional fifteen minutes or so. Check for tenderness. Allow to braise until the short ribs are super tender.
Remove from oven. Remove and discard the bay leaves. Give yourself about 30 to 40 minutes to prepare the risotto. This can be done during the final stages of braising the short ribs. See link to recipe above. Garnish with fresh chopped parsley. Serve and ENJOY!