Makes 4 Servings
4-16 oz. meaty short ribs, trimmed of excess fat
1/2 lb. sweet onion, chopped
1/4 lb. each, chopped carrot, celery and mushrooms
2 bay leaves
2 sprigs each rosemary and thyme
Crushed black pepper
1 bottle dry red wine
1 qt. rich meat stock
1 cup canned whole tomatoes
Vegetable oil as needed
Marinate meat with wine, herbs, and vegetables overnight in a tightly sealed container or large Ziploc bag.
When ready to cook, preheat oven to 325 degrees.
Remove meat from marinade and pat dry. Place the liquid and vegetables in a non-reactive saucepan and bring to a simmer. Strain through a fine mesh strainer into another pot with the meat stock. Bring the mixture to a simmer; reserve vegetables and herbs.
In a heavy sauté pan heat vegetable oil until almost smoking. Season meat with generous amounts of salt and pepper and sear on all sides until golden brown.
Transfer to a baking dish with a tight-fitting lid. Pour off excess fat from the pan and add reserved vegetables. Cook until caramelized; pour over the meat along with tomatoes and broth.
Cover and braise for 1 1/2 to 2 hours or until the meat pierces easily with the point of a knife. Remove the meat from the pan, pour excess liquid into a pot and skim the fat off while reducing the liquid to a sauce-like consistency. Strain the sauce over the meat, and discard vegetables.
Sprinkle with fresh chopped chives and serve over sour cream mashed potatoes with sautéed baby vegetables.
*This same method can be used very successfully with lamb shanks*