Braised Short Ribs


Preheat the oven to 375°. In a large casserole, heat the oil. Season the ribs with salt and pepper. Add the ribs in batches and brown on all sides over moderately high heat. Remove the ribs to a plate and keep warm. Pour off all but 2 tablespoons of fat from the pan. Add the vegetables and cook, stirring, until browned (about 10-15 minutes). Stir in the tomato paste and vinegar and bring to a boil. Stir in the chicken broth, tomatoes and brown sugar. Add the ribs and once again bring to a boil. Cover and place pan in the oven for 2 hours, turning ribs occasionally. When the meat is tender, remove the ribs to a platter and tent with foil. Skim off the fat from the cooking liquid and strain the vegetables. Bring the liquid to a boil. Place the drained vegetables into a food processor and puree. Add the processed vegetables to the liquid and reduce slightly to thicken. Serve the ribs on a platter with some of the sauced drizzled over the top and pass the remaining sauce separately. 6 servings.

This dish is excellent when made ahead and reheated. Serve with soft polenta.