Neely'S Short Ribs - cooking recipe

Ingredients

1/4 cup olive oil, divided
6 lbs beef short ribs
salt & freshly ground black pepper
1 large onion, coarsely chopped
1 carrot, chopped
4 garlic cloves, chopped
2 celery ribs, chopped
1 tablespoon tomato paste
2 cups dry red wine
3 cups low sodium chicken broth
1 (15 ounce) can diced tomatoes, in thick puree
3 fresh thyme sprigs
1 bay leaf
1 orange, zested
1 tablespoon chopped fresh parsley leaves, for garnish

Preparation

Directions.
Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.