Ingredients:

Serves 6

1. Celery (2 stalks, cut into 1 inch pieces)

2. Carrots (2, peeled, cut into 1 inch pieces)

3. Leek (rinsed, roughly chopped)

4. Garlic (6 cloves, peeled)

5. Bay leaf

6. Thyme (6 sprigs)

7. Red Wine (1 bottle)

8. Whole black peppercorns (to taste)

9. Olive Oil (2 tablespoons)

10. Tomato Paste (2 tablespoons)

11. Beef Broth (1 quart)

12. All purpose flour

13. 6 large short ribs, trimmed of excess fat

Step 1: Marinade

In a large bowl or dish, add the short ribs, vegetables, herbs, black pepper, and wine to marinade. Marinate the ribs for at least 6 hours. After the meat is done marinating, remove the meat from the liquid and pat dry with a paper towel. Strain the vegetables from the wine, reserving both for later.

Step 2: Browning the Meat

Season the surfaces of all the short ribs with salt and ground black pepper. Coat each side with flour. In a large oven-safe pot or roasting tray, heat olive oil over medium-high heat. Once oil is smoking, place the ribs into the pan and sear until they are well browned, about 4-5 minutes per side. Transfer to a plate once they are down searing.

Step 3: Sauteéing the Vegetables

In the same pot that you seared the short ribs in, sauté the vegetables from the marinade until they are lightly browned, about 5-7 minutes. Once the vegetables are browned, add the wine from the marinade to the pot or tray and bring the pot to a boil. Add the tomato paste and beef broth and bring the liquid back to a boil. Make sure the liquid is at a boil before you put it into the oven or else the alcohol from the wine will not evaporate.

Step 4: Putting the Ribs in the Oven

Place the ribs into the liquid and coat them. Cover the pot with foil or a lid. Transfer the pot to a 350ºF or a 175ºC oven. Bake until the meat is tender enough to be easily pierced with a fork, about 2 and one half hours. Optionally skim the fat from the liquid every 30 minutes.