Braised Short Ribs

Ingredients

• 4 pounds bone-in beef short ribs
• 1 teaspoon pepper, divided
• 1/2 teaspoon salt
• 3 tablespoons canola oil
• 3 celery ribs, chopped
• 2 large carrots, chopped
• 1 large yellow onion, chopped
• 1 medium sweet red pepper, chopped
• 1 garlic clove, minced
• 1 cup dry red wine or reduced-sodium beef broth
• 1 carton (32 ounces) reduced-sodium beef broth
• 1 fresh rosemary sprig
• 1 fresh oregano sprig
• 1 bay leaf

Method

1. Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next 5 ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
2. Return ribs to pan. Add broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter. Discard herbs. If desired, strain vegetables from cooking liquid; skim fat and thicken for gravy.
3. Recipe tip: This recipe can be finished in a slow cooker which makes it very helpful during those very busy days. —Susan Kinsella, East Falmouth, Massachusetts