Red Wine Braised Beef Short Ribs - cooking recipe

Ingredients

4 lbs beef short ribs, bone in
salt & freshly ground black pepper
4 tablespoons olive oil
2 small onions, sliced
2 carrots, coarse chop
2 celery ribs, chopped
2 inches fresh ginger, thin sliced
2 garlic cloves, chopped
1 stalk lemongrass
1 1/2 cups dry red wine
1 (14 ounce) can diced tomatoes
2 tablespoons brown sugar
2 tablespoons fresh parsley, chopped
3 tablespoons tomato paste
3 cups beef stock
1 sprig fresh sage

Preparation

Preheat oven to 350 degrees F.
Season short ribs on all sides with salt and pepper.
Heat olive oil in an oven safe 5 quart casserole or Dutch oven over high heat.
Sear ribs on all sides until browned, about 5 minutes each side.
Place ribs in a shallow baking dish.
Reduce heat to medium low and add onions, carrots, celery, ginger and garlic.
With the back of your knife, smash lemongrass then slice.
Add to pot.
Saute vegetables until soft.
Add wine and scrape bottom of pot to loosen any brown bits.
Add tomato paste, diced tomatoes, brown sugar, parsley, stock, and fresh sage sprig.
Return ribs to pot, cover, and place in oven.
Cook 1 1/2 hours.
Remove cover and cook an additional hour in the oven.
Once the ribs are tender, remove to the baking dish and tent with aluminum foil to keep warm.
Strain sauce and discard vegetables.
Cook sauce another 5 minutes to darken and thicken slightly.
Return ribs, heat and serve with polenta or side dish or your choice.