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My Short Ribs

Ingredients

  • 12-16 short ribs
  • 4 carrots peeled and rough chopped
  • 1 large sweet onion rough chopped
  • 5 stalks celery rough chopped
  • 1 large clove elephant garlic rough chopped
  • 2 cans tomato paste
  • 1 handful thyme sprigs
  • 4 bay leaves
  • Salt and pepper
  • 1/4 cup olive oil
  • 2 tablespoons peanut oil
  • 2 cups water

Instructions

  • In a heavy bottomed saute pan, heat the peanut oil over medium high heat.  Generously salt and pepper the short ribs on one side.  Brown all the short ribs in batches and set aside.
  • In a different heavy bottomed saute pan, add the olive oil and heat on medium heat.  While that's heating, puree the vegetables in a food processor.  Add them to the pan and brown stirring constantly to prevent sticking. I use a wooden spatula and it takes about 15 or 20 minutes.
  • When the vegetable mixture starts to brown, add the tomato paste quickly and stir aggressively to prevent burning.  You can lower the heat to medium low, but I don't.  Cook for about 15 minutes, stirring frequently.
  • Arrange the short ribs in a single layer and pour the vegetable mixture over them.  Add a couple of cups of water and sprinkle the herbs on top.
  • Bake on 350, covered, for 3 to 4 hours or until the meat can be removed from the bone with a fork.  Serve with some homemade bread.  Enjoy!