Braised Short Ribs

Ingredients

• 4 pounds bone-in short ribs
• 3/4 cup chopped carrots
• 3/4 cup chopped onion
• 3/4 cup chopped celery
• 1/2 bottle dry red wine
• 1/2 cup vegetable oil
• salt u0026amp; pepper

Instructions

1. 1

   On a tray pan, season the short ribs thoroughly with salt & pepper (up to 30 minutes before browning)

2. 2

   In a large stainless-steel pan or Dutch Oven, heat the oil until it shimmers.

3. 3

   Brown the short ribs on all sides (about five minutes per side).

4. 4

   Return the ribs to the tray pan.

5. 5

   Add the aromatics to the pan, stir and lower the heat to medium.

6. 6

   Cook the aromatics until they are soft, stirring occasionally (roughly ten minutes).

7. 7

   Add the wine and deglaze the pan.

8. 8

   Return the ribs to the pan and bring to a boil.

9. 9

   Lower the heat to a simmer and cover.

10. 10

    Allow the ribs to braise for four hours (or until they are separating easily from the bone and fork tender).

11. 11

    Transfer the ribs to a clean plate or bowl.

12. 12

    Strain the liquid into a bowl and discard the aromatics.

13. 13

    Separate the fat from the juice (discard the fat; save the juice).

14. 14

    On a large surface, separate the meat from the bones (discard the bones or save for stock).

15. 15

    Trim any remaining fat and discard.

16. 16

    Shred the tender meat and cover with the juice.

17. 17

    Serve any way you wish!