Braised Short Ribs

My cousin made short ribs for us and demonstrated her mad cooking skillz.  She first browned the short ribs on both sides, and then sauteed the vegetables in the oil.

Red wine, rosemary, bay leaf, peppercorn, beef stock and tomato paste were added to the vegetables.

The finished product - the bones fell off without effort and the juices were reduced by half to make the sauce.

Here's the recipe, per my cousin's friend.

Short ribs

Season short ribs w. salt and pepper

Brown short ribs on high head until brown (don’t need to cook).

 Remove and set aside.

Toss in: garlic (cloves), onions, celery, carrots (not for eating..although you may).
Sauté lightly. (5-7 min)

Stir in 2tbs of tomato paste and a bit of flour.

Keep stirring.

Add some sprigs of rosemary & thyme, black peppercorns. 2 bay leaf.

Pour in 1.5-2 cups of red wine. (port?)

Let wine reduce by ½ or 1/3

Pour beef stock in, enough to cover short ribs.

Cover and put into oven at 375

Cook for about 2 hours?

Set ribs aside.

Strain the broth into a pan. Reduce liquid by a half (thick enough to coat the back of a spoon)

Put ribs back to warm them up.

Serve with potatoes and veges.