Ingredients

• 6 short ribs (about 5-6 pounds)
• 1 large onion cut into ½ inch pieces
• 3 carrots peeled and cut in half and then ½ inch pieces
• 3 celery stalks cut into ½ inch pieces
• 2 garlic cloves smashed
• Extra virgin olive oil
• 1 ½ cups of tomato paste
• 2-3 cups of red wine or chicken or beef stock
• 1 bunch fresh thyme tied with kitchen string
• 2 bay leaves

Instructions

1. Coat a Dutch oven with olive oil and put on high heat
2. Dry the short ribs with paper towel and rub generously with salt
3. Add short ribs to the pan in batches 2-3 at a time and cook 2-3 minutes on each side until they are brown and remove from the pan and drain fat.
4. While short ribs are cooking, put all veggies in a food processor with the garlic and puree until they are a paste
5. Preheat oven to 375 degrees
6. Add more olive oil to the dutch oven and add the vegetable paste and some salt and stir until it turns into a brownish mixture 5-7 minutes
7. Add the tomato paste and mix and cook for another 4-5 minutes
8. Add the wine or stock and cook until the mixture reduces in half
9. Return short ribs to the pan
10. Add water until it has almost covered the meat
11. Add the thyme bundle and bay leaves
12. Cover pan and place in the oven for 1 ½ hours
13. Turn the ribs over and add a little water if needed
14. Put back in the oven for 1 hour and 10 minutes
15. Then take the lid off and bake for the last 20 minutes
16. Remove the thyme bundle and bay leaves

Serve

• Can serve over mashed potatoes
• Can remove the meat from the bones and shred with two forks and mix with pasta (See homemade pasta recipe later)