Braised Short Ribs

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Ingredients:

• 1/2-1 pound bone-in short ribs
• salt
• 2 Tablespoons olive oil
• 1 large yellow onion, quartered
• 2 ribs cel­ery, cut into 1/2-inch pieces
• 3 car­rots, cut in 1/2 length­wise, then cut into 1/2-inch pieces
• 4 cloves gar­lic, smashed
• 6 ounces (1 small can)  tomato paste
• 2  1/2 cups  red wine
• 1 1/2 – 2 cups water
• 1 – 1 1/2 cups porcini mushrooms – sliced thin
• 1 bunch fresh thyme, tied with kitchen string
• 2 bay leaves

1. Pre­heat the oven to 375 degrees F.
2. In large Dutch oven over medium high heat add olive oil and then the ribs.  Brown all sides of your short ribs.
3. Remove ribs and place on plate tented with foil to keep warm.
4. Place onion, celery, carrots, and garlic in food processor and puree.
5. Add the pureed vegetables to the Dutch oven and let sit until starting to brown on bottom (4-5 minutes).
6. Stir well and cook another 4-5 minutes to brown puree once again.
7. Add the tomato paste, mix well, and let cook for 4-5 minutes, scraping the bottom of pan all the while.
8. Add red wine and mix well.  Cook over medium heat till reduced by half.
9. Add the short ribs back to Dutch oven along with the mushrooms, thyme and bay leaves.
10. Add enough water to come almost to the top of the ribs.
11. Cover the Dutch oven and place in the pre­heated oven for 3 hours.
12. Check peri­od­i­cally while cook­ing and add more water, if needed.
13. Turn the ribs over halfway through the cook­ing time.
14. Remove the lid dur­ing the last 20 min­utes of cook­ing to let things get nice and brown and to let the sauce reduce.
15. When done the meat should be very ten­der but not falling apart. Serve with the brais­ing liquid.