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Braised Short Ribs

Braised Short Ribs with Root Vegetables

Braised Short Ribs

Serves 6

 6 pounds or so, of meaty bone-in short ribs, in 6 pieces

Salt and freshly ground black pepper

1 tablespoon thyme leaves

3 tablespoons butter

2 tablespoons olive oil

1 red onions, diced

1 large carrot, peeled and finely chopped

1 celery stalk, finely chopped

2 medium-large parsnips, peeled and finely chopped

3 garlic cloves, minced

3-4 sprigs thyme

2 bay leaves

3 cups fruity red wine

3 cups chicken stock

Rub the ribs generously with salt and pepper and thyme.

Preheat your oven to 325F. In a large Dutch oven heat about 2 Tbs. of butter and olive oil over medium-high heat, until foaming. Brown the ribs on all sides, working in batches so they aren't crowded while browning.

Transfer the browned ribs to a plate and set aside.

Turn the heat down a bit, add another chunk of butter, and stir in the chopped vegetables and thyme sprigs and bay leaves. Cook for about 8 minutes, stirring occasionally, add the garlic and cook until all vegetables are thoroughly browned.

Add the red wine, scrape all the browned bits from the bottom into the wine, bring to a boil and reduce the liquid by half. Then stir in the chicken stock and heat to boiling.

Nestle the short ribs back into the pan, standing them on their sides, and surrounding them with the liquid and vegetables, but not fully covering them. Pour in any of the meat juices that accumulated on the plate as well. Place a moist sheet of parchment directly onto the top of the meat. Put the cover of the Dutch oven on and put it into the oven to braise for 3 hours.

Remove the pot from the oven, uncover (remove and throw away the parchment paper), and transfer the short ribs to a baking sheet. In the meantime, skim the fat off the top of the broth in the Dutch oven.

Remove the bay leaf and thyme sprigs. Bring the juices to a boil, then simmer until thickened slightly. Return the browned ribs to the sauce. (I know a lot of recipes have you strain the vegetables out, but you may keep the soft vegetables in my sauce,.

At this point you can cool and refrigerate it until the next day, then gently rewarm it and serve. Or serve it right away, accompanied by rice, noodles, or potatoes and your choice of greens. Garnish with a bit of chopped parsley.