Braised Short Ribs

These short ribs turn out so tender and flavorful. This is a great recipe for a dinner party because you can do all the prep work before hand, plus it is so delicious.

Preheat oven to 300 degrees, if you will be cooking ribs in a dutch-oven or turn crock pot to high. In a large skillet or dutch-oven, over medium-high heat:
2 tablespoons of olive oil

Once oil is warm, generously salt and pepper, and add to the skillet:
3 1/2 pounds beef short ribs

Sear ribs on all sides and transfer to crock pot or if using dutch-oven to a plate or bowl. This should take about 10-15 minutes and you may need to sear ribs in batches. In a the same skillet or dutch-oven, add:
1 diced carrot
2 stalk of celery, chopped
1/2 tablespoon onion powder
4 cloves of minced garlic

Saute vegetables until browned, adding an additional tablespoon of olive oil if necessary. Make sure to scrap the bottom of the pan to mix in any brown bits of meat. This will add additional flavor. Add to the skillet:
1/2 cup balsamic or red wine vinegar
3/4 cup red wine

Bring to a boil and continue to cook until liquid has been reduced by half. Add:
2 cups of chicken broth
1/2 tablespoon dried thyme
6 plum tomatoes, chopped and seeded

Bring to a boil and then immediately add pour over ribs in crock pot or if using a dutch-oven, return ribs to pot, cover and put in oven. Ribs should cook for 3-4 hours, or until meat is ready to fall off the bone. Before serving ribs, remove ribs from pot. Using a large spoon remove any fat floating on the surface. Cook liquid in a saucepan, over high heat, until reduced and thickened. Serve over ribs.

Serves 4
Recipe adapted from MarthaStewart.com

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