Braised Beef Short Ribs II

Braised Beef Ribs II
  • 4 lbs. - Short Ribs, cut 2-inches thick
  • ¼ C. - Olive Oil
  • Salt
  • Freshly Ground Black Pepper
  • 2 - Onions, cut into large chunks
  • 1 - Large Leek, cut into thirds
  • 1 - Tied Bunch of Fresh Aromatic Herbs or “Bouquet Garni" (5 sprigs parsley, 2 bay leaves, and 4 sprigs of thyme)
  • 4 - Medium Carrots, peeled and trimmed
  • 1 Head - Garlic, halved
  • 2 - Shallots, halved
  • 2 - Red Bell Peppers, quartered, stems and seeds removed
  • 1 - Jalapeño, quartered, stems and seeds removed
  • 2 - Ripe Tomatoes, halved
  • 1 tsp. - Black Peppercorns
  • 1½ C. - Red Wine (about ½ bottle)
  1. Preheat the oven to 375°F (190°C). Heat 1 tablespoon (15ml) olive oil in a large, heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper, add to the pot and cook until all sides are golden brown, 6 to 7 minutes a side.
  2. Meanwhile, heat the remaining olive oil in a large skillet over high heat. Add the onions, leeks and shallots and cook until fragrant, 5 to 7 minutes. Season with salt and pepper. Add the red bell pepper to the pot with the short ribs. Slice the Jalapeños and add to the sauteing vegetables.
  3. Once the short ribs are completely browned, add the sauteed vegetables, tomatoes, carrots, garlic, bouquet garni, peppercorns and wine to the short ribs. Fill with water within 1 inch (2½cm) from the top and bring to a boil. Cover and transfer to the oven and braise until the meat is fork-tender, 2½ to 3 hours, turning every 30 minutes.
  4. Check the short ribs and if they are fork-tender, remove from the oven. Discard the bouquet garni. Serve the short ribs with the vegetables.