Braised Short Ribs

Braised short ribs are a real treat on a cold winter evening.  This recipe originally came from Martha Stewart. I have had it for more than 10 years and have cooked it many times. Short ribs are a relatively tough and fatty cut of beef, so they need to be cooked for long periods of time to break down the fat and  the tough fibers of the meat.  Cooking in liquid (braising) really helps. When short ribs are done properly, they will melt in your mouth.  I like to serve short ribs over a pasta dish like noodles or orzo with mushrooms. Because of the fat content, you will want to serve the ribs with a relatively big red wine, like Cabernet Sauvignon or a really good Pinot Noir.  The recipe uses a full bottle of wine for the braising process too.  Don't be chintzy.  If you wouldn't drink the wine, don't cook with it.  

Ingredients:

1/4 Cup all-purpose flour
Coarse salt and freshly ground black pepper
16 (4 -ounce) pieces, thick bone-in short ribs (a butcher can cut them for you)
1 TBSP vegetable oil
4 Carrots, cut into large chunks
2 Onions, quartered
1 Bottle (750 ML) dry red wine, like Merlot or Cabernet Sauvignon
1 Can (14 1/2 Ounce) reduced sodium chicken broth
4 Sprigs fresh thyme
1 Can (28 ounces) whole peeled tomatoes in puree

Preparation:

Preheat oven to 400 degrees.  Place flour in a medium bowl. Season flour with the salt and pepper.  Toss ribs a few at a time in the flour mixture until well coated.  Shake off any excess flour.

In a 5-8 Quart Dutch Oven, heat oil over medium-high heat. Brown ribs in two batches turning until well browned on all sides. Transfer to a plate and set aside.

Add carrots and onion to the Dutch Oven.  Cook, stirring up the browned bits, until vegetables are lightly browned, 3-5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange
ribs in pot and bring the liquid to a boil.  Cover and transfer to the 400 degree oven.  Cook for one hour.  Reduce heat to 350 degrees and cook until fork tender, at least one more hour.  

When ribs are tender, use a tongs and transfer ribs to a plate. Moisten with some of the cooking liquid and cover with foil to keep warm.  Strain remaining liquids through a fine mesh sieve, discarding solids.  Return the strained liquid to a pot.  Bring to a boil on the stove top.  Cook until sauce is slightly thickened and reduced to about two cups.  Season with salt and pepper and serve the ribs on a bed of noodles or orzo, topped with the sauce.