Braised Short Ribs

There are so many great things about comfort food.  The way your house smells, the slow and low cooking process, the way it makes you feel...and of course, the taste.

This dish is no exception.

Remember this the next time your body is craving some comfort, or when you're entertaining a crowd...this dish can easily be multiplied.  And then you'll have the same crowd banging your door down the following weekend.

Excuse the less than satisfactory picture, but I couldn't wait another minute to eat.

Braised Short Ribs
from Anne Burrell

6 bone-in short ribs (about 5 3/4 pounds)
kosher salt
extra virgin olive oil
1 large onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
2 garlic cloves, smashed
1 1/2 cups tomato paste
2-3 cups red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Season ribs with salt.  Add oil to oven safe pan large enough for all the meat and vegetables and bring to high heat.  Brown meat well, about 2-3 minutes per side.  Cook in batches if necessary so as not to crowd the pan.

Preheat oven to 375 degrees.  While meat is browning, puree vegetables and garlic in food processor until a coarse paste forms.  Remove meat from pan and drain fat.  Coat pan with fresh oil and add vegetables.  Season generously with salt and brown until dark and crud has formed on bottom of pan, 5-7 minutes.

Scrape crud and let it reform.  Scrape again and add tomato paste.  Brown tomato paste for 4-5 minutes.  Add wine and scrape bottom of pan.  Lower heat if paste starts to burn.  Cook until reduced in half.

Return meat to pan and add 2 cups of water, or until water has just about covered the meat.  Add thyme and bay leaves.  Cover pan and place in oven for 3 hours.  Check occasionally and add more water if necessary.  Turn ribs halfway through cooking time.

Remove lid 20 minutes before end of cooking time to let sauce reduce.  Meat should be tender and fall right off the bone when done.  Serve with braising liquid.