Ingredients
6 short ribs
2 tablespoon olive oil
3 garlic cloves crushed
1 onion, chopped
2 celery ribs
2 carrots, sliced
2 tablespoon tomato paste
2 cups red wine
2 cups beef stock low sodim
2 bay leaves
Preparation
preheat oven to 325 degrees
sprinkle beef with salt and pepper
heat oil in a large oven proof pot over high heat, add half of the ribs and brown all 5-6 minutes.
remove ribs from pan.
turn heat down to medium, add onion and garlic into the same pot and cook for 2 minutes.
Add carrots and clery, cook for 5 minutes until carrot is soft and sweet.
Add tomato paste and cook for 1 minute
Add wine, broth, and bay leaves. Stir until tomato paste is dissolved.
Return beef into liquid, arranging them so they are submerged.
Cover with lid and transfer to oven for 3 hours.
Remove beef carefully, keeping the meat on the bone. Cover to keep warm.
Strain all liquid in the pot, pressing juices out of the onion, etc. Return sauce into pot and bring to a simmer and stir. Adjust as necessary to reduce, add salt and pepper if needed.
Place beef on a serving plater and spoon sauce over beef.
