OVEN-BRAISED BEEF SHORT RIBS

SERVES 4

No matter how you prepare short ribs, they require a long, slow cooking time. I like this recipe because, since it is done in the oven, it requires very little attention. And it is absolutely delicious.

INGREDIENTS

3 pounds beef short ribs

Approximately 1-1/4 cups all-purpose flour, seasoned with salt and pepper, for dredging

1/4 cup olive oil

1 large onion, chopped

1 large green pepper, chopped

2 medium carrots, chopped

4 large cloves garlic, minced

1 cup dry red wine

1-1/2 tablespoons tomato paste

1 can (14.5 ounces) whole tomatoes broken apart, with juices

3/4 cup beef stock

1 bay leaf

1 teaspoon dried thyme

2 tablespoons chopped fresh parsley (or 1 tablespoon dried)

Salt and pepper to taste

Preheat oven to 350° F. Lightly coat the ribs with the flour, shaking off excess. Heat the oil in an ovenproof sauté pan, large enough to hold the ribs in one layer, over high heat. Add the ribs and brown on all sides, about 3 minutes per side. Remove the ribs and reduce heat to medium-high. Add the onion, green pepper and carrots to the pan; sauté until lightly browned, about 5 minutes. Add the garlic and sauté one more minute. Pour in the wine and cook briefly, scraping any browned bits in bottom of pan. Add the tomato paste and stir well to combine. Add the remaining ingredients, then return the browned ribs to the pan, making certain they are on the bottom in a single layer. Scoop some sauce over each.

Cover pan with a tight lid or foil. Place in oven and cook for about 2 hours or until the ribs fall apart easily with a fork. Check about every 30 minutes and scoop more sauce on top of the ribs.

Remove pan from oven. Skim any visible fat off the sauce. (If necessary, remove ribs from pan to skim the fat.) Discard the bay leaf. If desired, further reduce the sauce over high heat. Serve with risotto, rice or pasta, scooping some sauce and vegetables over each rib and side dish.

Note: Although I try to keep homemade beef stock on hand, I often don't have it when I need it. Personally, I don't like canned beef broth because I can't find any that are low-salt without msg. I prefer to use good quality, low-salt beef granules and water. Alternately, you could substitute low-salt chicken broth.

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