Ingredients:
- 6 bone-in short ribs
- Kosher salt
- Extra-virgin olive oil
- 1 large yellow onion, cut into eighths
- 2 ribs celery, cut into 1/2-inch pieces
- 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
- 2 cloves garlic, smashed
- 2 Tbsp tomato paste
- 8 oz can tomato sauce
- 1/4 cup Freak Flag Organics Chop Sauce
- 2 cups beef broth
- 2 cups water
- 1 bunch fresh thyme, tied with kitchen string
- 2 bay leaves
Directions:
1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables 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. Preheat the oven to 375 degrees F.
3. While 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. Add the pureed vegetables. Season 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 2-3 minutes. Add the tomato sauce, chop sauce and broth. Scrape the bottom of the pan. Lower the heat if things start to burn.
4. Return 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 preheated 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. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
*Served with cheesy polenta
boymomfoodie.mom 