I made these delicious short ribs for dinner the other night. They came out exactly like I wanted, they were fall off the bone tender and all the fat melted off. The glaze is made with red wine, soy sauce, thyme, and a bunch of caramelized vegetables. I love recipes like this that are so easy to put together and throw in the oven. I won't make this all the time because it's not the healthiest meal, but it's definitely worth it for a special occasion. I made mashed potatoes to go with this, but you could also add some chopped potatoes to the pan in the last 45 minutes of cooking. Next time short ribs are on sale, I'll be making this again.
Luscious Oven-Braised Short Ribs
Yield: 8 servings
1 cup red wine
3 tbsp tomato paste
1/2 cup soy sauce
1 tbsp sugar
1/4 tsp freshly ground black pepper
2 onions, finely sliced
4 garlic cloves, smashed
1 carrot, finely chopped
1 stalk celery, finely chopped
4 sprigs of fresh thyme, or 1 tsp dried thyme
3 1/2 pounds short ribs
In a large oven-safe roasting pan with a tight fitting lid, whisk together the wine, tomato paste, and soy sauce. Mix in the rest of the ingredients, turning the ribs so they become coated with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
Preheat the oven to 400 degrees F. Cover and braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees F after an hour. Turn the ribs over. Add water to the pan if too much liquid evaporates. Remove the lid in the last 45 minutes of cooking. You want to end up with glistening ribs in a reduced glaze.
adapted from Mad Hungry via Martha Stewart