Chez Starz

I adapted Julia Child’s pot roast recipe for these short ribs. I like to serve these with mashed potatoes or cheesy polenta.

Ingredients:

• 2-3 lbs beef short ribs
• 1-2 Tbsp extra-virgin olive oil
• 1 white onion, chopped
• 1 carrot, chopped
• 1 bay leaf
• 1 tsp fresh thyme
• 5-6 tomatoes, chopped
• 1 ½ cups red wine (add enough wine and water to cover the meat and keep the meat covered by liquid at all times)
• 1 cup water
• Salt and pepper to taste

Directions:

Preheat oven to 350F.

Salt and pepper short ribs. Heat oil in an oven-safe stockpot on the stovetop. Brown meat on all sides. Remove meat and set aside.

Add white onion and carrot; sauté for 5-10 minutes.

Deglaze the pan with the red wine for 5 minutes. Add the thyme, tomatoes, water, browned short ribs, and salt. Bring to a boil. Cover and bake for 2 hours.

Reduce the oven to 325F and continue to cook for another 30-45 minutes. Test the tenderness of the ribs; they should be falling off the bone. If not, continue cooking on low heat and check every 30 minutes.