Wild Thyme – Braised Beef Short Ribs

Braised Beef Short Rib

Ingredients

1. For short ribs

*     4 (8-ounce) pieces bone-in beef short ribs

*     3/4 teaspoon fine sea salt

*     1/2 teaspoon black pepper

*     4 medium carrots, finely chopped

*     1 medium onion, finely chopped

*     2 garlic cloves, finely chopped

*     1 14 ounce can of crushed tomatoes

*     1 1/2 cups dry red wine

*     4 cups beef stock or water

*     2 sprigs fresh thyme

*     2 sprigs of fresh rosemary

*     1 bay leaf

*     1 tablespoon  red-wine vinegar

*     1 tablespoon balsamic vinegar

Preparation

1. Braise short ribs:

1. Put oven rack in lower third of oven and preheat oven to 250°F.
2. Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
3. Add chopped carrots, onion, and garlic to pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes.   Stir in 1 cup puréed tomatoes (reserve remainder for another use) . Add wine to deglaze and stir. Remove from heat.
4. Add stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.

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Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington