Italian Style Braised Short Ribs

These rich Italian style braised short ribs will impress your diners, but also impart a sense of comfort. Although it takes a long time to braise, the hands-on cooking time is not long at all. It can also be served a variety of ways. I usually serve the short ribs over creamy Parmesan polenta, but it would be good as a sauce for cheese tortellini or along side some garlic mashed potatoes.

Ingredients:

• 2 lbs beef short ribs
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 6 cloves of fresh garlic
• 1 tablespoon tomato paste
• fresh herbs: thyme, bay leaf, and/or rosemary
• 1 cup red wine
• 2 cups beef stock
• salt and pepper
• Parmesan for garnish

1. Preheat oven to 250. 
2. Rub short ribs with salt. In large pot, sear ribs in olive oil. Do in batches in necessary. 
3. Set meat aside. Add onion, carrots, celery, and garlic to pot and brown well. Add in tomato paste, wine, and beef stock, and deglaze pot. Bring to a simmer. 
4. Tie herbs together with a string and add to the pot. Add back in ribs, cover, and place in oven. 
5. Cook for 2 hours, stirring occasionally. Remove the lid and cook for another hour. The meat should be very tender.
6. Remove the meat from the pot and cut into portions or shred if being used as a sauce. 
7. Remove the herbs, and using an immersion blender, puree the vegetables and liquid. Simmer to reduce if necessary. Add back in the meat and season to taste. Serve sprinkled with grated Parmesan.

To make a creamy Parmesan polenta, follow instructions on package of instant polenta. I used 1/4 cup instant polenta to 1 cup water and this makes 2 servings. Add in 2 tablespoons of cream and 2 tablespoons of grated Parmesan. Salt to taste.