This is a dish I love to cook for my family on Sundays. It takes a little time in the oven but the ingredients are simple and the result is a heartwarming dish everyone in the family loves. Mike and I like to enjoy it with a glass of our Olive Block Old Vine Zinfandel followed by a game of Monopoly with the kids.

Ingredients
5 pounds bone-in beef short ribs Salt and pepper
2 Tablespoons olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrots
5 garlic cloves, minced
4 Tablespoons tomato paste
2 cups red wine*
3.5 cups beef stock
1.5 cups beef demi-glace
1 Tablespoon fresh thyme leaves* 6 ounces shitake mushrooms Chopped parsley, for garnish

Method
Preheat oven to 325F.
Bring short ribs to room temperature and generously season with salt and pepper. In a Dutch oven, sear short ribs over high heat until crisp and golden brown on all sides, about 10 minutes. Set aside short ribs. Pour off and reserve excess oil, leaving about 3 Tablespoons in the pot.*
In the Dutch oven, over medium heat, saute onion, celery, and carrots until softened, about 5 minutes. Add garlic and cook a further 2-3 minutes. Stir in tomato paste and saute until just beginning to caramelize, about 1-2 minutes. Deglaze pot with red wine and reduce by half, over high heat, stirring occasionally, about 6-8 minutes. Add broth, demi glace, and thyme and reduce by about a quarter, about 10 minutes. Season to taste with salt and pepper.
Return ribs to pot making sure they are submerged and bring to a simmer, cover and transfer to oven. Braise for about 1.5 hours.
Meanwhile, in a skillet, heat 2 Tablespoons of reserved oil over high heat and add mushrooms. Saute until lightly golden and just beginning to crisp.
After 1.5 hours, remove lid and stir in mushrooms. Return short ribs to oven uncovered and braise for a further 1-1.5 hours until tender.* Season to taste with salt and pepper.
Serve over creamy polenta, mashed potatoes, or pasta. Garnish with freshly chopped parsley. Pair with the Olive Block Old Vine Zinfandel and enjoy!

Laura’s Notes:

Laura suggests using a rich Zinfandel, like the Olive Block!
If you turn the element off as you remove short ribs and pour off excess oil, don’t forget to turn it back on when you start cooking your veggies, like she often does!
Laura loves to be generous with her thyme, adjust the amount of thyme to your preference!
If the sauce needs to reduce further you can transfer to stovetop to reduce to desired consistency.

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