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1
Season both sides of short ribs generously with salt and pepper.
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2
Add the vegetable oil into a large pot over medium-high heat.
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3
When oil is hot, add short ribs to pot and brown each side for 4-5 minutes.
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4
Be careful not to overcrowd the pan; you may have to work in batches.
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5
While the short ribs brown, puree vegetables and garlic in a food processor.
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6
Set aside.
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7
When all of the short ribs are browned, remove them from pot and set aside.
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8
Wipe pot clean with a paper towel and return to medium-high heat and add olive oil.
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9
Add vegetable puree and thyme.
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10
Season with a couple pinches of salt and pepper.
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11
Cook for 10 minutes, stirring often.
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12
Add tomato paste and cook for another ten minutes, stirring often.
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13
Add red wine and stir well, being sure to scrape the bottom of the pan.
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14
Cook until wine has evaporated, about 3-4 minutes.
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15
Add beef stock and bay leaves, bring to a boil and reduce heat to a simmer.
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16
Preheat oven to 350 F.
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17
Arrange reserved short ribs in a large ovenproof casserole dish (use a dish that is big enough to hold the ribs in a single layer, plus the sauce).
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18
Carefully pour stock and vegetable mixture over short ribs.
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19
Cover dish with a sheet of foil and put dish into the oven.
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20
Braise ribs in the oven for 3 hours, turning short ribs once halfway through the cooking process.
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21
Then remove the cover and roast uncovered for another 30 minutes.
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22
Remove from oven and remove the bay leaves.
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23
Serve ribs drizzled with some of the braising liquid.
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24
Note: This recipe can be made a day in advance.
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25
Cook the short ribs as described for 3 hours, then remove from oven, cool and refrigerate.
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26
Then the next day just reheat them, uncovered, in a 350 F oven for 30 minutes until hot throughout.
