Christmas Short Ribs For Two

I love short ribs! They are the ultimate one pot meal. This recipe is a very simple but delicious way to make them. The portions are for 2 people, but you can double or triple this if you are serving a family. I served them over a parsnip puree - which was divine!

INGREDIENTS

1 Tablespoon Olive Oil

Salt and Pepper

1-1/2 Pounds of Beef Short Ribs

1-1/2 Cups of Chopped Onions

1 Cup of Chopped Celery

1 Cup of Chopped Carrots

1/2 Head of Garlic

1/4 Cup of Chives

2 Sprigs of Fresh Thyme

1-1/2 Tablespoons of Tomato Paste

1 Cup of Dry Red Wine

Beef Stock to Cover The Short Ribs (About 3 Cups)

HOW TO MAKE

Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season ribs on all sides with salt and pepper. Sear the short ribs in batches on all sides until evenly browned (about 8 minutes). Transfer ribs to a large plate.

Reduce heat to medium and add garlic, cut side down and cook 1 minute. Add onion, celery, carrots and season with salt and pepper. Cook until vegetables are softened - about 5 to 10 minutes. Add tomato paste and stir until vegetables are well coated. Cook until tomato paste starts to caramelize - about 2 minutes.

Add red wine and scrape up any browned or caramelized bits with a wooden spoon. Let simmer for 2 minutes. Pour in beef stock to cover and add thyme. Using tongs, return the short ribs to the pot. Add more beef stock if you need to so that the ribs are fully covered. Bring to a simmer and then transfer to the oven. Cook in the oven until meat is falling off the bone for 3-1/2 to 4 hours.

Once the ribs have cooked until done, remove the pot from the oven and the ribs from the pot with tongs. Using tongs and a fork, remove meat from the bone and serve over polenta, mashed potatoes, or pureed parsnips (my choice).