Got this recipe off of We Love DC, from a feature where they worked with the folks over at WestEnd bistro.
As a note, I recommend with the sauce, chilling and skimming off the fat if you have the luxury of time. Mine was a bit greasy.
3-4 lbs of Bone-in short ribs
1 Bottle red wine (cheap is great)
2 Carrots, roughly chopped (the veggies are removed later)
1 Celery stalk, roughly chopped
1 Onion, roughly chopped
a head’s full of peeled garlic cloves
Salt and pepper
2 tsp Fresh thyme, leaves removed from the stems, finely chopped
1 Fresh bay leaf
A dozen black peppercorns
1-2 quarts beef stock
2 tbsp Tomato paste
Marinate the short ribs in the wine, carrots, celery, onion, garlic, salt and pepper, thyme, bay leaf and peppercorns. Note: I did this about an hour – the recipe recommends overnight but I didn’t notice until it was too late.
Preheat oven to 325.
Bring meat to room temperature. Pat the meat dry and sear both sides of the meat in a hot pan.
Cook meat in oven for 3-4 hours.
Remove the short ribs from pan. Strain the veggies from the liquid and use the liquid as a jus.
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