Braised Short Ribs
8 bone-in short ribs, trimmed of excess fat
Kosher salt and black pepper
Neutral vegetable oil (i.e. grapeseed or canola oil)
1 cup chopped Spanish onion
1 cup chopped leeks
6 cloves garlic, chopped
2 jalapeno chiles, seeded and chopped
1 cup chopped celery
1 cup chopped carrots
2 cups red wine
2 cups beef stock
1 sprig rosemary
1 Tbsp tomato paste
1. Preheat oven to 350 degrees. Generously season the short ribs with the kosher salt and pepper. Sear the ribs with the oil in a hot roasting pan until each side is golden brown. Remove the ribs from the roasting pan and set aside.
2. Cook the onion, leeks, garlic, jalapeno, carrot and celery in the roasting pan on medium-high heat until golden brown. Add the red wine, beef stock, rosemary and tomato paste and bring to a simmer.
3. Return the ribs to the pan and cover with aluminum foil. Braise in the oven for 3 to 4 hours until the meat is fork tender.
4. Serve with braising liquid. The braising liquid can be strained and reduced, if desired.