Braised Short Ribs

I learned this from a friend who came over to visit and cooked us this kick ass braised rib dinner.  Its a perfect fall / winter dish - also perfect to make in large batches and then freeze leftovers.  You can also make with lamb (use the leg or shoulder).

Braised Short Ribs
Carrots - 2 sticks large cubes
Celery - 1 stalk large cubes
Onions - 1 medium sized large cubes
Leeks - 1-2 only the white part cubed
Peppercorn
Bay leaf
Tomato paste - 1 small can or half of a tube
Red wine - 1/2 cup
Salt / pepper
Stock - this is the key: if you can find VEAL stock that's fresh - check out specialty grocery stores or butcher shops, they may sell frozen fresh stock.  If they have demi-glace stock (that's just thickened stock, even better - use half regular, half demi-glace).  If you can't find fresh stock, then regular is fine.  Get enough stock to completely cover the beef in the pan you are cooking
Fresh herbs - rosemary, thyme
Pan - you need a deep pan or cooking dish, best to use a braising pan or one of those iron cast Le Creuset dutch or french oven pans.  If not, a regular soup or stock pot with a lid will work.

Preheat oven to 400F.  Season the beef with salt and pepper (on all sides).  In a pan (on high heat), sear all sides of the short rib until golden brown.  Make sure the pan is super smoking hot, you can use oil so that the beef doesn't stick.  Once you sear the beef, remove from pan and put aside.  Remove some of the oil from the pan and saute the carrots, onions, leeks.  When the vegetables are soft, add the tomato paste, then the red wine.  Lower to medium heat and let the wine evaporate so that the mixture thickens.  Once its pasty, put the beef back in and add the stock until all the meat is covered.  Add the peppercorns, fresh herbs and bay leaf.  Cover the pan and after the stock starts to boil, transfer to the entire pan/pot into the oven and keep for about 2-2.5 hours.  You will know when its ready when you poke the meat it easily separates from the bone.  You can't overcook it.  If you want, you can turn the oven heat down to about 375F after an hour or so of cooking.  As you check the meat, you can season the stock to taste as needed (or even skim off the oil if you like).  The veggies will practically melt too, so best to slice them into large chunks so they don't disappear completely.

I love having this with white rice - so you can mix the sauce with the rice.  Other variations include adding potatoes - Tims, knock yourself out on this one :).  For a Morrocan twist, you can use lamb (leg or shoulder) follow same recipe above but add cinnamon sticks into the stock, dried apricots.  Then before serving, grate some lemon rind onto the top, sprinkle some fresh chopped mint and serve with couscous.