Anne Burrell's Braised Short Ribs

Name: Anne Burrell's Braised Short Ribs
Yield: 8
Ingredients: 6 bone-in short ribs; extra-virgin olive oil; 1 large Spanish onion; 2 ribs celery; 2 carrots; 2 clove garlic; 1 1/2 c. tomato paste; 2 c. hearty red wine; 2 c. water; 1 bunch fresh thyme; 2 bay leaves; salt

By Anne BurrellPublished: Aug 6, 2009

1 Rating

Yields:

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Anne Burrell's slow-cooked tender short ribs are a sure way to please your holiday guests.

See more from Anne Burrell on Secrets of a Restaurant Chef on Food Network.

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Ingredients

6 bone-in short ribs
extra-virgin olive oil
1 large Spanish onion
2 ribs celery
2 carrots
2 clove garlic
1 1/2 cups tomato paste
2 cups hearty red wine
2 cups water
1 bunch fresh thyme
2 bay leaves
salt

Directions

1. Step 1Season each short rib generously with salt. Using a pan large enough to accommodate all the meat and vegetables, coat with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
2. Step 2Preheat the oven to 375 degrees F.
3. Step 3While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil, and add the pureed vegetables.
4. Step 4Season the vegetables generously with salt and brown until they are very dark and a crust has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crust and let it reform. Scrape the crust again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn, then reduce the mixture by half.
5. Step 5Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done, the meat should be very tender but not falling apart. Serve with the braising liquid.