Neely’s Short Ribs

• 1/4 cup olive oil, divided

• 6 pounds beef short ribs (I only had about 4 1/2 pounds)

• Salt and freshly ground pepper

• 1 large onion, coarsely chopped (I used up half a red onion and halve white onion)

• 1 carrot, chopped (I used two small carrots)

• 4 cloves garlic, chopped

• 2 celery ribs, chopped

• 1 tablespoon tomato paste

• 2 cups dry red wine (I used Cupcake Malbec)

• 3 cups low-sodium chicken stock

• 1 (15-ounce) can diced tomatoes, in thick puree (I used just a can of diced tomatoes)

• 3 thyme sprigs (I didn’t have fresh so I used about 2 tsp of dried)

• 1 bay leaf

• 1 orange, zested

• 1 tablespoon chopped parsley leaves, for garnish (didn’t use)

Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.  Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.

Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest.

Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.

I served them with mashed potatoes and steamed green beans. I should have cut the liquid down a bit. I did end up reducing the sauce a bit and poured that over the potatoes and beef. We also had a glass of Cupcake Merlot with it. Soooo good!!!

This was very very good and is a keeper!