Ingredients
- 4 lb. bone-in short ribs
- Salt and pepper
- 4 tbs. olive oil
- 2 small onions, peeled, sliced
- 2 carrots, peeled and coarsely chopped
- 2 celery stalks, chopped
- 2 inch piece fresh ginger, peeled, sliced thinly
- 2 garlic cloves, peeled and chopped
- 1 stalk lemongrass
- 1 1/2 c. red wine, pinot noir
- 14 oz. can diced tomatoes with juice
- 2 tbs. brown sugar
- 2 tbs. parsley, chopped
- 3 tbs. tomato paste
- 3 c. beef stock
- 1 sprig fresh sage
Instructions
- 1. Preheat the oven to 350° F.
- 2. Heat olive oil in 5 quart sauté or casserole pan over high heat.
- 3. Lay the short ribs out on a clean work surface and season all sides with salt and pepper.
- 4. When oil is almost smoking, add ribs and let sear on high heat, 5 minutes per side or until well browned. Use tongs to rotate the ribs.
- 5. Once browned on all sides, remove ribs with tongs and place on a baking tray.
- 6. Add onions, carrots, celery, ginger, and garlic to the same pan.