-
1
1.
-
2
Place your Dutch Oven or large (oven-safe) pot on the stove over medium-high heat.
-
3
Add the olive oil to the pan and let that heat.
-
4
You want the pan and oil to be good and hot to sear the short ribs.
-
5
2.
-
6
On a plate combine the flour, kosher salt and pepper.
-
7
Lightly coat your short ribs on each side with the flour mixture then place into the pot to brown.
-
8
Brown the short ribs on each side, dont be afraid to let them sit on one side for a couple of minutes so you develop that good brown crust.
-
9
Once a short rib is brown on all sides remove it from the pan and place on a plate.
-
10
Continue this until you have browned all of your short ribs and have placed them all on the plate.
-
11
3.
-
12
Meanwhile, place the celery, carrots and onion into your food processor and grind into almost a paste.
-
13
Also preheat your oven to 375 F.
-
14
4.
-
15
Once all of your short ribs have been browned and set aside, there will be a good amount of fat that rendered off from the ribs.
-
16
Drain off all of the fat from the pan leaving only a tablespoon or so in the pan.
-
17
Add the ground celery, carrot and onion mixture to the pan and let it cook and brown over medium-high heat for about 5 minutes.
-
18
Be sure to scrape all the brown bits off the bottom of the pan, those bits taste good!
-
19
5.
-
20
Next add in the garlic, tomato paste and chili sauce and let the mixture cook an additional five minutes.
-
21
6.
-
22
Stir in the wine and let the mixture cook for about 2 minutes.
-
23
7.
-
24
Add the beef broth and water and stir until all is combined.
-
25
Season with salt and pepper to taste.
-
26
Yes, taste the cooking liquid!
-
27
This is what is going to flavor your meat, so nows the time to fix it if it needs fixing!
-
28
8.
-
29
Place the short ribs back into the pot with the cooking liquid.
-
30
Depending on the size of your pan you may have some pieces completely covered in liquid and some that stick up a little.
-
31
This is fine, the goal is to get everything covered at least 3/4 of the way with liquid.
-
32
Add the bay leaf and thyme sprigs.
-
33
9.
-
34
Cover the pan and place into the oven and cook for 3 1/2 hours.
-
35
Then uncover and cook for an additional 30 minutes to let the sauce reduce and get thick and delicious.
-
36
Halfway through the cooking time be sure to stir the ribs around and if need be you can add extra water if the sauce begins to reduce too much.
-
37
When they are finished cooking you will have tender, juicy short ribs that will come cleanly off the bone.
-
38
Serve ribs with the sauce over the top.
