Dave Pearson's Red Wine and Tomato Braised Short Ribs
- 10 cloves garlic, minced
- 6 carrots, diced
- 6 stalks celery, diced
- 2 onions, diced
- Two 15-ounce cans crushed tomatoes
- Two 6-ounce cans tomato paste
- 32 ounces beef stock
- 2 cups red wine
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 8 bone-in beef short ribs (about 7 pounds)
- 1/2 cup extra-virgin olive oil
Special equipment: One 20-by-12-by-3-inch disposable pan with lid
Preheat the oven to 350 degrees F.
In a large bowl, add the garlic, carrots, celery, onions, tomatoes, tomato paste, stock and red wine. Stir to combine, then set aside.
Heat a large skillet over medium-high heat. Add the olive oil, and when it begins to shimmer, add the short ribs and cook until golden brown on both sides, 6 to 8 minutes per side. Continue with remaining short ribs until all are browned. Lay the short ribs down on the bottom of the pan.
Pour the tomato and red wine mixture over the short ribs. Cover the pan with a lid and bake until fork tender, 2 to 2 hours 30 minutes.