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1
Adjust oven rack to lower-middle position and heat oven to 300 degrees.
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2
Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper.
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3
Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking.
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4
Add half of beef and cook, without moving, until well browned, 4 to 6 minutes.
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5
Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke.
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6
Transfer beef to medium bowl.
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7
Repeat with remaining tablespoon oil and meat.
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8
Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes.
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9
(If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.)
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10
Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes.
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11
Add garlic and cook until aromatic, about 30 seconds.
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12
Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes.
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13
Add broth, carrots,thyme, and bay leaf.
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14
Add beef and any accumulated juices to pot; cover and bring to simmer.
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15
Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2 1/2 hours.
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16
Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes.
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17
Using tongs, transfer meat and carrots to serving platter and tent with foil.
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18
Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids.
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19
Allow liquid to settle about 5 minutes and strain off fat.
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20
Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes.
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21
Remove from heat and stir in gelatin mixture; season with salt and pepper.
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22
Pour sauce over meat and serve.
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23
TECHNIQUE:With the chef's knife as close as possible to the bone carefully remove the meat trim the excess hard fat and silver skin from both sides of the meat.Going boneless the good news about the bones in short ribs is that they contain marrow, which contributes flavor and body to a braise.
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24
The bad news is that they contain lots of fat.
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25
Bones also have connective tissue attached to them that looks unsightly when the meat is cooked.
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26
We eliminated these problems by using boneless short ribs in our braise.
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27
Surprisingly, we didn't miss much flavor from the bones, and adding a half teaspoon of gelatin to the sauce restored any missing suppleness.
