Braised Short Ribs with Red Wine Sauce

Although this may seem like a lengthy process, all of the work is done in advance. The end result is delicious comfort food. I serve garlic mashed potatoes and whatever vege is fresh at the time.

• Ready In: 4 hrs 45 mins
• Serves: 4

Ingredients

• 3  lbs  boneless short ribs
• 2 (14 1/2ounce) cans diced tomatoes
• 6  carrots, chopped
• 6  celery ribs, chopped
• 2  large onions, chopped
• 1  bunch Italian parsley
• 4  cloves garlic, chopped
• 1  teaspoon black peppercorns, whole
• 1  teaspoon dried marjoram
• 2  bay leaves
• 1 (750 ml) bottle red wine
• 4  cups water

Directions

1. Preheat oven to 500^F.
2. Line a large baking sheet with foil.
3. Generously season ribs and arrange in a single layer on baking sheet.
4. Roast until brown, about 25 minutes.
5. Reduce temperature to 325^F.
6. Place ribs in a large heavy oven-proof pot.
7. Add tomatoes with juice, and next 8 ingredients.
8. Add wine and enough water to cover.
9. Tightly cover pot and cook in oven until meat is very tender, about 2 hours and 40 minutes.
10. Cool and refrigerate overnight.
11. Remove any fat from surface and transfer ribs to a 13x9x2 inch baking pan.
12. Strain liquid and return ot pot.
13. Boil until liquid has reduced to 1 cup, skimming any foam that appears, about 50 minutes.
14. Season to taste.
15. Preheat oven to 325^F.
16. Pour sauce over ribs.
17. Cover pan with foil and bake until ribs are heated through, about 25 minutes.
18. Transfer ribs to a serving platter and spoon sauce over.
19. Serve.