3.5 lb GF Beef Short Ribs
Salt and Pepper to taste
Oil to brown veggies and ribs
3 Carrots
3 Ribs of Celery
1 Small Yellow Onion
1 14.5 oz can diced tomato
1 Tbsp Thyme
1 tsp Salt
Pepper to taste
2 C Red Wine
2 Bay Leaves
In a large, heavy bottom, oven safe pan, heat a small amount of oil (I used caste iron). Peel and chop carrots, celery and onions. Add to the hot oil.
Allow the veggies to brown and begin to soften, 10-15 minutes, stirring occasionally.
Remove veggies from the pan and add additional oil to the pan.
Season the ribs with salt and pepper and add into hot oil.
Brown ribs on all sides, about 2-3 minutes per side in stages being careful not to overcrowd the pan . While the ribs are browning, puree browned veggies, tomatoes, thyme, salt and pepper in the food processor.
Remove all ribs from the pan and add in pureed veggies. Allow puree to begin to brown and scrape up as it does.
Continue to cook for about 10 minutes and then add in wine and stir to combine. Add ribs back into the pan with the sauce. Add water if the ribs are not completely covered.
Wrap tightly with aluminum foil and ttransfer pan to a preheated 350 oven. Allow ribs to braise for about 3 hours. Enjoy!
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