Red Wine Braised Beef Short Ribs
2# Beef Chuck cut into four equal portions
1 medium white onion
1 small carrot
1 stalk celery
5 cloves garlic
2 Tbs. tomato paste
1 cup red wine
4 cup beef stock
4 sprigs fresh thyme
1 sprig fresh basil
Vegetable oil
S & P
Heat heavy bottom pot on the stove at medium high heat and add a little oil. Season the beef with salt & pepper then add to the pot when it just begins to smoke. Brown all sides, then add the next four ingredients and allow to caramelize. Turn the heat to medium and add the tomato paste, cook gently for a couple minutes stirring frequently so it doesn't burn. Next add the wine and reduce by half, then the stock and herbs. Bring the liquid to a slow simmer and cook for about 1-1 ½ hours until tender. Remove the Short Ribs to a dish, strain the liquid and ladle over the top of the beef.
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