Ingredients

  • 6 beef short ribs, trimmed of fat
  • Kosher salt
  • freshly ground black pepper
  • ¼ cup good quality olive oil
  • 1 small fennel, fronds, stems, core removed and largely diced
  • 1 leek , cleaned and diced
  • 2 onions, chopped
  • 4 cups celery , large-dice
  • 2 carrots, large-dice
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 750ML dry red wine, bottle
  • fresh rosemary, sprigs
  • fresh thyme, sprigs
  • 1 tablespoon brown sugar
  • 6 cups beef stock

Directions

Preheat oven to 400°. Place ribs on sheet pan, sprinkle with salt and pepper. Roast for 15 minutes. Remove from oven and reduce heat to 300°.
Heat oil in dutch oven and add fennel, leek, onion, celery and carrot. Cook oven medium-low heat for 20 minutes. Add garlic and cook another 2 minutes. Add paste and wine, bring to a boil and cook over high heat for approximately 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie rosemary and thyme together with twine and add to pot.
Place the ribs on top of the vegetables in the dutch oven and add the brown sugar and stock. Bring to a simmer over high heat. Cover and bake in oven for 2 hours.
Remove ribs, set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Add ribs back in and heat through.

Source

Servings/Yield