Yield: 4-6 servings
* 3 tablespoons extra-virgin olive oil
* 4 pounds short ribs, in 1 long piece or at least in pairs
* Kosher salt and freshly ground black pepper
* 1 medium onion, chopped
* 2 carrots, chopped
* 1 large tomato, quartered
* 3 ribs celery
* 1/2 head garlic, peeled
* 1/4 bunch fresh thyme
* 1 1/2 cups dry red wine
* 2 cups low-sodium, organic beef stock
* 4 tablespoons chopped flat-leaf parsley
Preheat a cast iron grill or outdoor grill.
Season the short ribs with salt and pepper, drizzle with a little
extra-virgin olive oil, and brown on all sides.
Place the onion, garlic, celery, carrot, and tomato into a food
processor and blend until you reach a consistent, smooth pulp.
Take a large Dutch oven and place over medium-high heat. Add a 3-count
of extra-virgin olive oil and add the thyme to infuse the oil. Next
add the vegetable pulp, season with salt and pepper, to taste, and
cook for about 10 minutes. Pour in the red wine and stock and bring it
to a boil. Using tongs take the ribs and nestle them into the braising
mix; the liquid should just about cover the meat. Place the lid
loosely on top, reduce heat to a simmer and cook until the meat is
very tender, approximately 2 1/2 to 3 hours.
When the ribs are about finished, remove about 1 to 2 cups of liquid
and strain into a small saucepan over medium-high heat. Heat the sauce
until slightly reduced and thickened, about 5 minutes.